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Main meals
Prawn rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Poultry
Spatchcocked pigeon
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsPoultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsMain meals
Hochepot
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Cheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Cheeses
Green Dirt Farm’s Ruby
United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.
Cheeses
Bear hill
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
> view pairingsVeal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sauces
Piquante sauce
Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.
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