Cooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
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Meal families
Cheeses
Sawtooth
United States. Washington.
Semi-soft raw cow's milk cheese with a washed rind.
Ripening : 60 to 75 days.
Cheeses
Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Main meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
> view pairingsCheeses
Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 100 days minimum.
Beef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view pairingsGame birds
Salmi of wood pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsShellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsSea fish
Grilled sea bream with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsOffal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Desserts
Vacherin
Dessert with meringue crust filled with ice cream or sorbet, sometimes fruit and coated with whipped cream.
> view pairingsSheep and Goats
Roast leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSheep and Goats
Lamb with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairings