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Shellfish and Seafood
Spiny lobster Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Cheeses
Toucy
France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.
Pork
Diots with cabbage
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsPizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
> view pairingsCheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Sauces
Porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsSea fish
Turbot with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCold starters
Pike mousse with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsDesserts
Gâteau de Saint-Genix
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.
Shellfish and Seafood
Crayfish a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsPizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).
Cheeses
Pecorino Toscano
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.