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Cooked meats
Rillettes de Tours
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.
Shellfish and Seafood
Scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsOthers
Snails cassolette with chanterelles
Cassolette : individual container for presenting a dish.
> view pairingsConsommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Sea fish
Sea bream carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Poultry
Chicken galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
> view pairingsSea fish
Roasted cod fillets with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsSea fish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Spicy fondue
Fondue made with Gruyère, red and green bell peppers, and chili pepper.
> view pairingsBeef
Beef tournedos with green peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.