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Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCold starters
Spiny lobster 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 pairingsSea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsCheeses
Mascarpone
Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.
Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Raw mozzarella
Mozzarella : fresh and stretched-curd cheese made from buffalo milk.
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairingsShellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Ocooch Mountain
United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.
Cooked meats
Hare a la royale pâté
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.
Freshwater fish
Eel with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsPoultry
Roasted capon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
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