Meal and wine pairing

Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

Mushrooms, Vegetables, Pasta and Rice

Farci poitevin

France. Nouvelle-Aquitaine. Poitou.
Vegetable pâté with bacon.

Sea fish

Lumpfish caviar

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind.

Sea fish

Salmon caviar

Appetizers

Seafood bites

Cheeses

Sofia

United States. Indiana.
Soft pasteurized goat's milk cheese with a natural rind covered with culinary vegetable ash and with an additional layer of ash cutting the cheese in half.
Ripening : 1 week.

Mushrooms, Vegetables, Pasta and Rice

Stuffed piquillo peppers with cod

Cheeses

Valençay

France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.