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Sea fish
Marinated herring dieppoise
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
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Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Cheeses
Grana Padano oltre 16 mesi
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.
Cheeses
Calvander
United States. North Carolina.Pressed and cooked cheese made from cow's milk.
> view pairingsSea fish
Fresh anchovies marinated in white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Provolone piccante
Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.
Salads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
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Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Desserts
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
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Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.
Shellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Main meals
Peperonata
Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.
Others
Pan bagnat
Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.
> view pairingsWarm starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
> view pairingsSea fish
Sète-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
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