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Sea fish
Sea bream tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsOffal and tripe
Lamb kidneys and red wine
Kidneys pan-fried in oil and braised in wine.
> view pairingsMain meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
> view pairingsDesserts
Mendiant
France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.
Cheeses
Manchego
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Cooked meats
Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
Poultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsCooked meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
> view pairingsCheeses
Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.