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Shellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Provolone dolce
Italy. Lombardy.
Semi-soft cow's milk cheese with veal rennet.
Cheeses
Le Trou du Cru
Commercial soft-ripened cow's pasteurized milk cheese with a washed rind with marc de Bourgogne.
Ripening : 3 weeks.
Cheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.
Cheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.
Desserts
Profiteroles
Small pastry stuffed with custard or vanilla ice cream often accompanied with whipped cream.
> view pairingsDesserts
Raspberry trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsFreshwater fish
Gudgeon russian style
Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.
> view pairings