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Cheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.
Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsMain meals
Tofailles
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
Cooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsDesserts
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsDesserts
Black fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsPork
Diots with lentils
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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