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Shellfish and Seafood
Lobster salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsAppetizers
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Sea fish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> 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.
Game animals
Haunch of venison with poivrade sauce
Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Desserts
Merveilles
France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.
Desserts
Raspberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsMain meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Main meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSheep and Goats
Grilled lamb chops with Pont-Neuf potatoes and spices
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairings

