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Warm starters
Spinach and ricotta tart
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsSea fish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsAppetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsCheeses
Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
Sea fish
Shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSheep and Goats
Roast Pauillac lamb
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsCheeses
Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
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 pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Beef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
> view pairings