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Meal families
Poultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCold starters
Salmon pâté with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Cheeses
Queso de Mahón-Menorca semicurado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.
Cheeses
Remoudou
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Shellfish and Seafood
Tellines mariniere with thyme
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Main meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Sea fish
Tilapia ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsSauces
Poulette sauce
Poulette sauce : mushroom velouté with chopped parsley and lemon juice.
> view pairingsCheeses
Sawtooth
United States. Washington.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : 60 to 75 days.