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Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsShellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsVeal
Roast veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
> view pairingsSea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsShellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsCheeses
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Mushrooms, Vegetables, Pasta and Rice
Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSea fish
Cod in green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsSheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsCheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.
Sea 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 pairings