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Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsSauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsSea fish
Pavé of salmon with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsBeef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairingsShellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
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.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).
Cheeses
Mozzarella di Bufala Campana
Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.
Sheep and Goats
Braised leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Desserts
Apricot charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.
Poultry
Duck breast 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.
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