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Shellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.
> view pairingsConsommé and Soup
Garbure
France. Nouvelle-Aquitaine. Gascony.
Cabbage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
Cheeses
Brebis Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.
Cheeses
Shropshire blue
United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.
Cheeses
Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Freshwater fish
Bordeaux style sturgeon
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsShellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Kanternagelkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.