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Sea fish
Monkfish and salmon 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 pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Cheeses
Mâconnais
France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.
Poultry
Sautéed squab with porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsCold starters
Pike mousseline with crawfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
> view pairingsSheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsDesserts
Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairingsCold starters
Duck foie gras 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 pairingsMain meals
Chicken tajine with lemon confit
Tajine : stew of vegetables, fish or meat.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pasta with pistou sauce
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsCheeses
Saint-Paulin
Canada. France.
Pressed and uncooked cheese made from cow's milk.
Poultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White Asparagus with maltese sauce
Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.
> view pairingsSea fish
Monkfish tail with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairings

