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Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsCheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Veal
Veal paupiettes and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsSea fish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSea fish
Agde-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsSheep and Goats
Roasted shoulder of lamb with spices
Pair according to the hotness of the spices.
> view pairingsPoultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsShellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Brokkelkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.
Cooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
> view pairingsCheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.