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Shellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Sea fish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Candied chestnut vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsSea fish
Red tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Délice de Bourgogne
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Sea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.