Mushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou.
Vegetable pâté with bacon.
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Meal families
Cheeses
Sunset bay
United States. Oregon.
Soft-ripened pasteurized goat's milk cheese with natural rind.
Ripening : 3 weeks.
Sauces
Black truffle sauce
Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Hidden Falls
United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).
Main meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view pairingsShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Wrangeback
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Sheep and Goats
Milk fed lamb with garlic clove
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsSea fish
Marinated herring dieppoise
Poached herring in marinade (white wine and vinegar with carrot, celery, onion) with seasoning and herbs.
> view pairingsSheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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