Cheeses
Gorgonzola dolce
Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : less than 3 months.
All dishes:
Meal families
Shellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
> view pairingsCooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Offal and tripe
Braised veal sweetbreads with Perigourdine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
Pizza, Quiche, Tart and Pie
Alsatian tart
Onion tart with diced bacon, cream and caraway seeds.
> view pairingsShellfish and Seafood
Mussels in cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Boulette de Cambrai
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 to 6 weeks.
Sea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
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