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Sauces
Maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsShellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).
Appetizers
Hot dog
Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.
Cheeses
Montgomery’s Cheddar
United Kingdom. Somerset.
Pressed and uncooked cheese made from raw cow's milk with a natural rind wrapped in cloth.
Ripening : 9 months minimum.
Fruits
Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
Sheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
> view pairingsMain meals
Tartiflette with Mont d’or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairings