Meal and wine pairing

Cheeses

Beaufort

France. Savoie.
Hard, unpasteurised cow's milk cheese.

Offal and tripe

Calf’s liver

Cheeses

Fuzzy wheel

United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.

Poultry

Ginger chicken

Vietnam.
Chicken marinated with turmeric, ginger, chilli and honey served with rice.

Shellfish and Seafood

Ginger prawn

Shellfish and Seafood

Ginger shrimp

Sea fish

Goujonnettes of sole with lemon

Goujonnette : small fish fillet cut on the bias.

Shellfish and Seafood

Grilled prawns with spices

Shellfish and Seafood

Grilled spiny lobster

Poultry

Guinea fowl spiced with ginger

Shellfish and Seafood

Imperial fried shrimp

Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.

Shellfish and Seafood

Oysters gratin

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Freshwater fish

Pike-perch in a beurre blanc sauce

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

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Freshwater fish

Roast pike-perch in a beurre blanc sauce

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

Cheeses

Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».

Cheeses

Saint-Nectaire fermier

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Soft-ripened raw cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Shellfish and Seafood

Scallop ceviche

Mushrooms, Vegetables, Pasta and Rice

Vegetable curry

Base : eggplant, zucchini, potato ...