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Shellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsCheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Veal
Veal chop with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsShellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsCheeses
Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Cheeses
Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
Sea fish
Honey glazed salmon with lemon
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Poultry
Chicken fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsDesserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsIce cream and sorbets
Tricolor ice cream bombe
Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.
Desserts
Raspberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairings