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Desserts
Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Shellfish and Seafood
Cockles and persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsCheeses
Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Offal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Sauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
> view pairingsConsommé and Soup
Watermelon gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
> view pairingsCheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Cheeses
Bethmale
France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.
Desserts
Sablé
Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsBeef
Grilled beef with pommes paillasson and peppercorn sauce
Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.