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Sea fish
Sardinade
Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.
> view pairingsOffal and tripe
Merguez frites
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
> view pairingsCooked meats
Pheasant pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Consommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Cold starters
Salmon rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Cheeses
Dorset
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Cheeses
Queso de Mahón-Menorca artesano joven
Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk, brown in color.
Ripening : over 5 months.
Mushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSea fish
Grilled red mullet in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsBeef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsShellfish and Seafood
Scallops fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairings