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Desserts
Vacherin
Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsShellfish and Seafood
Blanquette of bay scallop blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Sheep and Goats
Saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
> view pairingsMain meals
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
Desserts
Mirabelle crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsShellfish and Seafood
Bay scallop tartare with lime and curry sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairings