Meal and wine pairing

Eggs

Aumale scrambled eggs

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

Salads

Avocado and crab salad

Shellfish and Seafood

Bitter-sweet shrimp

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Sauces

Black butter sauce

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

Sauces

Brown butter sauce

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.

Appetizers

Brown shrimp croquettes

Cold starters

Crab stuffed avocado

Shellfish and Seafood

Fried squid

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Sea fish

Honey glazed salmon with lemon

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.

Salads

Marinated chicken salad

Chicken marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…

Shellfish and Seafood

Marinated octopus

Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…

Cheeses

Pérail de brebis

France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Appetizers

Prawn croquettes

Shellfish and Seafood

Provencal octopus

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 6 months.

Cheeses

Saint-Jorge Original

United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 3 months.

Sea fish

Salmon tartar

Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.

Sea fish

Skate with black butter sauce

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

Sea fish

Sole with lemon butter

Sea fish

Sole with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Freshwater fish

Trout tartar and green asparagus

Sea fish

Wing with brown butter

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.