All dishes:
Meal families
Cheeses
Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened and bloomy rind cow's milk cheese dressed with a fern leaf.
Desserts
Almond miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCheeses
Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort produced from June 1 to October 31.
Cheeses
Medium-old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 6 to 12 months.
Freshwater fish
Trout with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Venison pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Warm starters
Langoustine raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsMain meals
Macaronade
France. Occitanie. Hérault. Sète.
Mix of meat or fish with pasta and tomato sauce.
Cheeses
Sainte-Maure de Touraine
France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.
Ripening : 10 days minimum.
Warm starters
Black truffle raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsDesserts
Walnut ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsMain meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
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