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Sea fish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Mussels in cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCold starters
Salmon tataki with wasabi
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairingsShellfish and Seafood
Grilled shrimp cocktail
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
> view pairingsCheeses
Cabécou
France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Freshwater fish
Pike quenelles with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Exotic fruit vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsBeef
Bordeaux style sautéed rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Beef
Braised beef cheek with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsShellfish and Seafood
Bay scallop tartare with lime and curry sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.