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Meal families
Warm starters
Lobster raviole with black truffle cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCold starters
Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCheeses
Dancing fern
United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.
Game animals
Saddle of hare a la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsCheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Desserts
Chocolate marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsShellfish and Seafood
Bay scallop and grapefruit 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
Caper sauce
Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.
> view pairingsShellfish and Seafood
Scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsShellfish and Seafood
Lobster à la parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
> view pairingsShellfish and Seafood
Langoustine tartare with mango
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Pears cassolette with white wine
Cassolette : individual container for presenting a dish.
> view pairings