Cheeses
Bear hill
United States. Vermont.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
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Meal families
Poultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsVeal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
> view pairingsCheeses
Tête de moine
Switzerland. Bernese Jura.
Semi-cooked or semi-hard pressed raw whole cow's milk cheese.
Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Freshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Smokey blue
United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.
Sheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsSheep and Goats
Pan fried lamb chops Maintenon style
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
> view pairingsSheep and Goats
Roast shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Guacamole with lobster
Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
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