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Consommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Shellfish and Seafood
Bay scallop carpaccio with duck foie gras
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsShellfish and Seafood
Shrimp ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsEggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
> view pairingsCheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Main meals
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
> view pairingsShellfish and Seafood
Shrimp nem
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Cheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.
Cheeses
Kanternagelkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.
Poultry
Chicken fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Pérail de brebis
France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.