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Veal
Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsWarm starters
Spinach and ricotta ravioli
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsCheeses
Bayley hazen blue
United States. Vermont.
Semi-hard blue unpasteurised cow's milk cheese with natural rind.
Ripening : 4 to 6 months.
Sea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPizza, Quiche, Tart and Pie
Green asparagus quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Trivium goat Cheddar
United States. Wisconsin.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 4 months.
Cheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cow's milk cheese with a washed rind.
Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view pairingsCheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue-veined pasteurized cow's milk cheese.
Cheeses
Mascarpone
Italy. Lombardy. Lodi.
Buffalo milk or cow's milk cheese rich made from cream, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.
Desserts
Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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