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Shellfish and Seafood
Seafood carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
L’Amuse Signature Gouda
Netherlands.
Pressed and uncooked cheese made from raw cow's milk with orange waxed rind.
Ripening : 2 years.
Desserts
Citrus gratin
Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.
> view pairingsDesserts
Mirabelle crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSea fish
Angulas a la bilbaína
Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.
Sheep and Goats
Knuckle of lamb confit
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsSea fish
Haddock tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Raspberry ganache
A blend of fresh cream, white chocolate, and raspberry coulis.
> view pairingsPoultry
Guinea fowl with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsCheeses
Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Sheep and Goats
Knuckle of lamb with olives
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
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