Meal and wine pairing

Shellfish and Seafood

Abalone

Cheeses

Acapella

United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Sauces

Aurora sauce

Cream sauce coloured with tomato sauce.

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Cheeses

Baratte

France. Burgundy. Saône-et-Loire.
Soft-ripened raw goat's milk cheese with natural rind planted with a blade of straw.

Pork

Barbecued pork

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Shellfish and Seafood

Bay scallop ceviche

Shellfish and Seafood

Bay scallop skewers with lemon sauce

Lemon sauce: lemon, olive oil.

Shellfish and Seafood

Bay scallop tartar

Shellfish and Seafood

Bay scallop tartar with citrus

Shellfish and Seafood

Bay scallop with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Bay scallop with fresh cream