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Meal families
Shellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsSea fish
Hake with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsGame birds
Larded quail
To lard : to insert small pieces of bacon or cured ham into meat.
> view pairingsGame birds
Grilled wood pigeon à la goutte de sang with porcini mushrooms
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsShellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Sauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsShellfish and Seafood
Lobster with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsCheeses
Saint-Albray
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Main meals
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsDesserts
Chocolate and orange trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsCheeses
Glacier blue
United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.