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Sea fish
Salt-crusted sea bass
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsSauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsCheeses
Fat bottom girl
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.
Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view pairingsPizza, Quiche, Tart and Pie
Munster quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Main meals
Scallop sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairingsCooked meats
Rillons
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.