Food and wine pairing
Photo de Stephanie Watson (CC BY 2.0)
https://www.flickr.com/photos/stephaniewatson/2677295423/
Limoux Méthode ancestrale
White sparkling wine(s)
Serve at 06-09°C or 43-48 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 167 dishes:
Desserts and Sweet Courses
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
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Desserts and Sweet Courses
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
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Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns
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Dark chocolate fondant cake
Dark chocolate : with more than 70% cocoa.
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Devil's food cake
Chocolate layer cake filled with chocolate cream and covered with chocolate icing.
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Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
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Empress rice pudding
Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.
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Exotic fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Exotic fruit vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
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Financier
Rectangular cake made with butter, almond powder, and egg whites.
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Flemish waffle
Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.
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Desserts and Sweet Courses
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
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