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Shellfish and Seafood
Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsShellfish and Seafood
Lobster with linden butter
Linden butter sauce : creamed linden infusion, reduced, then buttered.
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Snails cassolette with cream and morel
Cassolette : individual container for presenting a dish.
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Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
Pizza, Quiche, Tart and Pie
Hawaiian pizza
Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.
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Brokkelkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.
Cheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
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Saint-Albray
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Sheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
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Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view pairingsSauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
> view pairingsVeal
Grilled veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
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