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Shellfish and Seafood
Bay scallops cassolette porcini mushrooms
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Whippet cookie
Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.
Sometimes, you find a fruit jelly between the marshmallow and the biscuit.
Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsDesserts
Rabote picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.
Shellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsFruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Desserts
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
> view pairingsPork
Braised pork leg slice with potatoes
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsBeef
Beef tournedos with bone marrow
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsSea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsDesserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsCold starters
Vitello tonnato
Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.