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Cooked meats
Glazed ham
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
> view pairingsSea fish
Sea bass fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsDesserts
Banana and chocolate crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsBeef
Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
> view pairingsCheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.
Cheeses
Taupinière du Poitou
France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.
Cheeses
Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Sea fish
Grilled sea bream with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsVeal
Fricandeau of veal with sorrel sauce
Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Cold starters
Tuna tataki with sesame
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairings