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Cheeses
Morbier
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Beef
Roast beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsPork
Portuguese-style pork roast
Baked pork roast with paprika, chicken stock and white wine.
> view pairingsDesserts
Apple and rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSauces
Poivrade sauce
mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsSea fish
Turbot fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Soumaintrain refined with blackcurrant and blackcurrant liqueur
France. Burgundy.
Soumaintrain filled with blackcurrant seeds soaked in blackcurrant liqueur and aged for 2 to 3 days.
Cheeses
Tilsit
Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.
Sheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsVeal
Veal chop with bolognaise sauce
Bolognese sauce: meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.
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