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Cheeses
Olivet bleu
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.
Cheeses
Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.
Desserts
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Cheeses
Oma
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.
Rabbit
Rabbit with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Brie de Meaux
France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.
Sea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
Sea fish
Cod in green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsShellfish and Seafood
Cockles and scallops cassolette
Cassolette : individual container for presenting a dish.
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