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Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Veal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsSheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Salmon in parchment in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shrimp risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsMain meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
> view pairingsCheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened raw sheep's milk with washed rind.
Ripening : 2 months.
Desserts
Strawberries Cardinal
Strawberries covered with crushed raspberries and flaked almonds, flavored with a liqueur (usually kirsch).
> view pairings