Cheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.
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Cheeses
Dorset
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Mushrooms, Vegetables, Pasta and Rice
Braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Slab of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Tuna sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shrimp risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Twig farm goat tomme
United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.
Cooked meats
Oreiller de la Belle Aurore
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Main meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
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Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
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Grilled sole with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
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Citeaux
France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.
Sheep and Goats
Leg of lamb with sweet spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Scallops fricassee with fresh cream
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Alsatian-style blueberry tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
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