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Sea fish
Tuna tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSea fish
Salmon tartare with red caviar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Grayson
United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.
Freshwater fish
Fish quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
> view pairingsMain meals
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
> view pairingsCold starters
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 pairingsSauces
Piquante sauce
Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.
> 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 pairingsCold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.
Beef
Beef daube with carrots
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
> view pairingsCold starters
Greek-style mushrooms
Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.
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