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Shellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsGame animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsCheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
> view pairingsMain meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Shellfish and Seafood
Lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsPork
Mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsOthers
Red curry
Thailand.
Complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.
Freshwater fish
Trout almondine with meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsCheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Cheeses
Olivia
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.