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Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel, button mushroom and cream
> view pairingsShellfish and Seafood
Scallops with black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsSea fish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
> view pairingsShellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsShellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairingsCold starters
Lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
> view pairingsCheeses
Ardrahan
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.
Veal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairings