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Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Squid ink risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Scallops with americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Cheeses
Serra da Estrela amanteigado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.
Shellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsCheeses
Twig farm washed rind wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.
Cheeses
Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Sheep and Goats
Lamb noisette with spices
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsDesserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsDesserts
Vacherin
Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsWarm starters
Langoustine raviole with saffron
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCheeses
Red hawk
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.