Meal and wine pairing

Sauces

Americaine sauce

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

Cooked meats

Andouillette sausage with fresh cream

Sausage cooked with butter and deglazed with cream.

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.

Cold starters

Avocado mousse with smoked salmon

Sea fish

Avocado with smoked salmon

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Sea fish

Baked haddock with fresh cream

Shellfish and Seafood

Bay scallop skewers

Shellfish and Seafood

Bay scallop tartar

Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Shellfish and Seafood

Bay scallop with butter

Shellfish and Seafood

Bay scallop with hebrs

Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Beef

Beef carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

Sauces

Beurre blanc sauce

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

Cheeses

Big woods blue

United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.

Sauces

Black butter sauce

Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.