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Cheeses
Pavé de Calais
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Shellfish and Seafood
Bay scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsOthers
Crab guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Poultry
Duck foie gras with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
Cheeses
Capri lézéen
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.
Cheeses
Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Cheeses
Smoked Gouda
Netherlands.
Smoked, pressed and uncooked cheese made from whole cow's milk.
Mushrooms, Vegetables, Pasta and Rice
Scallop risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsSea fish
Turbot with Champagne zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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