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Meal families
Fruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsShellfish and Seafood
Scallops with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
> view pairingsAppetizers
Summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
Warm starters
White truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSea fish
Salmon tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
> view pairingsCheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
Cheeses
Wrangeback
Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.
Sea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsRabbit
Saddle of rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsBeef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
> view pairings