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Sheep and Goats
Roast baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSea fish
Halibut ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsSea fish
Roasted sea bass with gravy
Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).
> view pairingsCheeses
Queso de Mahón-Menorca semicurado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.
Veal
Provençal veal tendron
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Canelé of Bordeaux
France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.
Cheeses
Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Shellfish and Seafood
Bay scallop tartare with lime and curry sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.
Veal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed zucchini
Prefer a pairing based on the stuffing.
> view pairingsCooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
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