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Warm starters
Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSea fish
Sea Bream carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsPoultry
Young turkey with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsSea fish
Turbot fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Serra da Estrela amanteigado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle, with a pale yellow rind.
Cheeses
Wrangeback
Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.
Pizza, Quiche, Tart and Pie
Pizza alla puttanesca
Pizza made with anchovies, capers, olives, and bell peppers.
> view pairingsSea fish
Pan-fried sea bass pavé
Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.
> view pairingsShellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairingsOffal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsPoultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairings