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Mushrooms, Vegetables, Pasta and Rice
Artichoke hearts
Pairing possible if little or no vinegar.
> view pairingsSea fish
Grilled sea bream with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsSea fish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsBeef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsEggs
Eggs mimosa
Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).
> view pairingsCooked meats
Prosciutto di Parma
Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.
Sauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
> view pairingsDesserts
Poached peaches in white wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsSea fish
Golden sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairings