Cheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
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Meal families
Shellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsEggs
Eggs mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsShellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Charloe
United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Poultry
Duck breast with chocolate sauce
Chocolate sauce : red wine with butter, shallots, veal stock, pepper and cocoa.
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Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Sea fish
Whole roasted turbot with black truffle juice
Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.
Shellfish and Seafood
Lobster a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Desserts
Puits d’amour
Hollowed round cake in puff pastry or choux pastry stuffed with jam (apricot, raspberry or redcurrant jelly) or custard and topped with caramel or icing sugar.
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Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsDesserts
Cofee merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.