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Cooked meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
Desserts
Pear bavarian creram and apple coulis
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsShellfish and Seafood
Sweet and sour sauce shrimp
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsDesserts
Red berry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsSea fish
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Raw mozzarella
Mozzarella : fresh and stretched-curd cheese made from buffalo milk.
> view pairingsSea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsSauces
Herb butter
Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view pairings