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Shellfish and Seafood
Marinated octopus
Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Desserts
Profiteroles
Small pastry puffs with custard or vanilla ice cream often accompanied with whipped cream.
> view pairingsMain meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
Cold starters
en gelatina
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view pairingsPizza, Quiche, Tart and Pie
Fouace angevine
France. Touraine.
Hot bread roll stuffed with rillettes.
Sea fish
Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.
> view pairingsCheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Shellfish and Seafood
Seared scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Oka ashed
Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.
Others
Snails Burgundy style
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).
> view pairingsSheep and Goats
Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSea fish
Salmon quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairings