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Freshwater fish
Trout with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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San Andreas
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Ice cream and sorbets
Banana split
Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.
> view pairingsShellfish and Seafood
Bay scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Sawtooth
United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.
Cheeses
Imokilly Regato
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.
Cooked meats
Andouillette with pommes Pont-Neuf potatoes
Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.