Cheeses
Brie de Montereau
France. Brie. Fontainebleau.
Soft-ripened cow's milk cheese with white mould rind.
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Meal families
Cheeses
Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Main meals
Tartiflette with Munster
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Sheep and Goats
Seven hour leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Cold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsMain meals
Mushroom fondue
Gruyère cheese fondue with Vacherin fribourgeois cheese and mushrooms.
> view pairingsCheeses
Gaperon
France. Auvergne.
Pasteurized or unpasteurised soft-ripened cow's milk cheese with rind and flavored with cracked peppercorns and garlic.
Cheeses
Coolea with Cumin Seed
Ireland. Cork.
Pasteurized cow's milk cheese.
Ripening : 6 months.
Desserts
Blackcurrant miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsBeef
Beef tongue with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsSheep and Goats
Lamb with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Roast shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsPoultry
Chicken supreme with fresh cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.