Pacherenc du Vic-Bilh

Pizza, Quiche, Tart, Pie

Roquefort cheese tart

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Appetizers and Amuse-bouches

Roquefort cheese toast

Prefer a pairing with a young wine.

> view all pairings

Pizza, Quiche, Tart, Pie

Roquefort croustade

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Hot Starters

Roquefort puff pastry

Prefer a pairing with a young wine.

> view all pairings

Cheeses

Roquefort with raisins

Prefer a pairing with a developed wine.

> view all pairings

Appetizers and Amuse-bouches

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

> view all pairings

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.

Soft-ripened cow's milk cheese with a bloomy rind.

> view all pairings

Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

> view all pairings

Poultry

Sautéed duck foie gras with mango

Served hot.

> view all pairings

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Poultry

Sautéed goose foie gras

Served hot.

> view all pairings

Hot Starters

Sautéed goose foie gras escalope

> view all pairings

Cheeses

St. Albans

United States. Vermont.

Soft-ripened cow's pasteurized milk cheese with bloomy rind.

> view all pairings

Poultry

Steamed duck foie gras

Served cold.

> view all pairings

Poultry

Stuffed capon

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Poultry

Supreme of guinea-fowl with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Shellfish and Seafood

Sweet and sour sauce shrimp

Pair according to the hotness of the spices.

Prefer a pairing with a young wine (3-5 years).

> view all pairings

Desserts and Sweet Courses

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Served warm, not hot.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Desserts and Sweet Courses

Thin apple tart

Thin tart : on puff pastry.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Appetizers and Amuse-bouches

Toast with Roquefort cheese butter

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

Prefer a pairing with a young wine with a good acidity.

> view all pairings

Desserts and Sweet Courses

Tropézienne

France. Provence-Alpes-Côte d’Azur.

Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

> view all pairings

Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Food and wine pairing