Cheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened raw sheep's milk with washed rind.
Ripening : 2 months.
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Meal families
Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
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Kanternagelkaas
Netherlands. Friesland. Semi-hard cow's milk cheese flavoured with cumin and cloves.
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Wild boar 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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Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 36 months.
Desserts
Diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with candied fruit and covered with whipped cream topped with a candied cherry.
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Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCooked meats
Pheasant pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Trappe de Bricquebec
France. Normandy.
Semi-hard pasteurized cow's milk cheese.
Pizza, Quiche, Tart and Pie
Pissaladiere
Bread dough topped with onions (caramelized or puree), olives, garlic and anchovies.
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Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with mould on the rind.