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Cheeses
Pavé du Nord jeune
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.
Mushrooms, Vegetables, Pasta and Rice
Provençal-style tomatoes
Parsleyed tomatoes with garlic, onions, and breadcrumbs.
> view pairingsSheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Sheep and Goats
Lamb with port wine sauce
Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsMain meals
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSauces
Charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
> view pairingsVeal
Amourettes with morel mushrooms and potatoes
Amourettes : fritters of animals testicules.
> view pairingsCheeses
Cabot Clothbound Cheddar
United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.
Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCooked meats
Andouillette with pommes Pont-Neuf potatoes
Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
Beef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.