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Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Sea fish
Monkfish 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 pairingsSauces
Black truffle butter
Black truffle butter : butter with black truffle and Cognac.
> view pairingsSea fish
Grilled shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsMain meals
Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
> view pairingsShellfish and Seafood
Sautéed scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsShellfish and Seafood
Bay scallops with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
> view pairingsSea fish
Monkfish tail with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOffal and tripe
Braised veal sweetbreads
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> 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.
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