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Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
> view pairingsMain meals
Moitie-Moitie fondue
Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsCooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
> view pairingsDesserts
Chocolate croquembouche
Chocolate-covered profiteroles with pastry cream or vanilla ice cream.
> view pairingsSea fish
John Dory with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsCheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
Freshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
> view pairingsCheeses
Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Main meals
Salmon sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairingsDesserts
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairings