Shellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Meal families
Shellfish and Seafood
Salpicon of lobster
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.
Shellfish and Seafood
Scallops skewers with lemon sauce
Lemon sauce: lemon, olive oil.
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Apple bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Twelfth night cake
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsSea fish
Provencal tuna
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsSea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Rupert reserve
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months.
Desserts
Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsPoultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Goujonnettes of sole with lemon
Goujonnette : small fish fillet cut on the bias.
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