Cheeses
Soumaintrain
France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.
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Meal families
Main meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Provencal eggplant
Eggplant with garlic, onion, parsley, tomato…
> view pairingsSauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsSea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Brocciu secu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 4 months minimum.
Cheeses
Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
> view pairingsCold starters
Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsCheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Sheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Veal
Veal tournedos with forestiere sauce
Tournedos: slice cut from the end portion of tenderloin.
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
Sheep and Goats
Saddle of lamb with sweet garlic and basil
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairings