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.

Shellfish and Seafood

Aguachile

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

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

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

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.

Cold starters

Avocado stuffed with shrimp

Cheeses

Baratte

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

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.

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

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 with citrus

Shellfish and Seafood

Bay scallop with lemon sauce

Lemon sauce: lemon, olive oil.

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Mushrooms, Vegetables, Pasta and Rice

Blintz with smoked salmon

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Shellfish and Seafood

Boiled shrimp

Warm starters

Bouchée à la reine

France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.

Cheeses

Cabricharme

Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Appetizers

Cheese croquettes