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Cheeses
Goat brie cheese
Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsSheep and Goats
Blanquette of lamb with fresh mint
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.
Desserts
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
> view pairingsSalads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
Main meals
Ravioles du Dauphiné
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.
Sea fish
Monkfish and salmon ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsAppetizers
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
> view pairingsWarm starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairings