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Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
> view pairingsDesserts
Hazelnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCheeses
Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Sea fish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Beef
Grilled rib steak with spring vegetables
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Game birds
Mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSea fish
Salmon quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
> view pairingsCold starters
Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsGame birds
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsVeal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
> view pairingsBeef
Beef carpaccio with Parmesan cheese
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsDesserts
Milk pastilla
Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.
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