Meals – Page 40 – 101Pairing

Cheeses

Feta

Greece.
Sheep's milk cheese curdled in brine.

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.

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Salads

Salmon in parchment with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Fruits

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

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Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

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Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

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Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Warm starters

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

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Warm starters

Goat cheese raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

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Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Mushrooms, Vegetables, Pasta and Rice