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Meal families
Sea fish
Grilled sea bream a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsShellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Robiola di Roccaverano
Italy. Lombardy. Piedmont.
Soft-ripened cheese from unpasteurised goat's, sheep's and/or cow’s milk with a natural rind.
Shellfish and Seafood
Bay scallop blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Sheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Trillium
United States. Indiana.
Soft-ripened triple cream pasteurized cow's milk cheese with white mould rind.
Cheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with washed rind.
Ripening : 4 to 8 weeks.
Sauces
Caper sauce
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
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Frog legs cassolette
Cassolette : individual container for presenting a dish.
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Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsSheep and Goats
Braised lamb chops with rosemary
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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