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Shellfish and Seafood
Oysters a l’américaine
Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.
Poultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
> view pairingsDesserts
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns
> view pairingsCheeses
Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Cooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsSheep and Goats
Braised shoulder of lamb
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsVeal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
> view pairingsCheeses
Roth Private Reserve
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : over 6 months.
Sauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
> view pairingsPoultry
Steamed chicken supreme stuffed with herbs
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCheeses
Bayley hazen blue
United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.