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Cheeses
Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Freshwater fish
Eel with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsSea fish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsFreshwater fish
Pike quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsPoultry
Goose foie gras au torchon
Goose foie gras rolled and cooked in a cloth.
Served cold.
Desserts
Financier
Rectangular cake made with butter, almond powder, and egg whites.
> view pairingsShellfish and Seafood
Scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsDesserts
Vanilla religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
> view pairingsShellfish and Seafood
Spiny lobster with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsDesserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsDesserts
Pear diplomat pudding
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.
> view pairingsShellfish and Seafood
Bay scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Fraisier cake
Cake made with strawberries, sponge cake and cream, usually covered with a layer of marzipan.
> view pairingsSea fish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairings