Some great ideas
Food and wine pairing
Cheeses
Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Miscellaneous
Sautéed frog legs with garlic and basil
Appetizers and Amuse-bouches
Pistade de moules
France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Poultry
Blanquette of chicken
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Feathered game
Wood pigeon fillet with porcini mushrooms
Main courses
Stoemp and sausage
Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).
101 Pairing, ideas for pairings and dishes
101Pairing references over 60,000 food and wine pairings to help you organize your menus and perfectly accompany your dishes.