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Cheeses
Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
Sauces
Poulette sauce
Poulette sauce : mushroom velouté with chopped parsley and lemon juice.
> view pairingsSauces
Sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
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Buttermilk blue affinée
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.
Sea fish
Dieppoise-style marinated herring
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
> view pairingsSheep and Goats
Roasted rack of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsShellfish and Seafood
Bay scallops with braised endive
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsGame birds
Quail fillet with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsSheep and Goats
Milk-fed lamb with herbes de Provence
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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