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Poultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsCheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Sea fish
Salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsDesserts
Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
> view pairingsDesserts
Brussels waffle
Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.
Cooked meats
Lonzu
France. Corsica.
Cold meats, prepared with salt and wine then dried, peppered and smoked.
Sea fish
Marinated anchovies with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCooked meats
Grilled andouille sausage
Andouille : pork sausage using the large intestine of the pig.
> view pairingsSheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairings