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Sauces
Green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsShellfish 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 pairingsCheeses
Coulommiers
France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.
Veal
Classic blanquette de veau
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.
Salads
Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.
Sea fish
Halibut and salmon 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 pairingsSea fish
Roasted cod fillets with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsShellfish and Seafood
Langoustines with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsCheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Cheeses
St. Malachi
United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.