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Shellfish and Seafood
Seared bay scallop with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsSauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Pérail de brebis
France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Cheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Pork
Diots with cabbage
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsPork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsCheeses
Saint-Jorge 6 meses
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 6 months.
Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Sauces
Poivronnade sauce
Italia.
Vegetable stew made with garlic, red pepper and tomato.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
> view pairings