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Shellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Cold hake fillets with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsSheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsCheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.
Cheeses
Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
Cheeses
Milleens
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.
Main meals
Chicken tajine with almonds and dates
Tajine : stew of vegetables, fish or meat.
> view pairingsOthers
Lobster guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Sea fish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
> view pairingsCheeses
Timanoix
France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Sea fish
Sole fillets with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
> view pairingsOthers
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.