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Sea fish
Sea bass 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 pairingsShellfish and Seafood
Cockles and persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsPizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsShellfish and Seafood
Blanquette of scallops with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Others
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Sauces
Mole
Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.
Cheeses
Beaufort chalet d’alpage
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.
Cheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.
Poultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsSea fish
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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