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Meal families
Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsShellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsSheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Cheeses
Red hawk
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Paris-Brest
Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.
> view pairingsPoultry
Guinea fowl in chartreuse with black truffle
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
Main meals
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Cheeses
Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
Cold starters
Cold seafood in a shell
Cold dish made of mixed diced vegetables (macédoine) with seafood, salad, and mayonnaise, served in a scallop shell.
> view pairings