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Eggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
> view pairingsShellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsShellfish and Seafood
Moules mariniere pot
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsSheep and Goats
Shoulder of lamb 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 pairingsDesserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsSheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsCheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Cheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Desserts
Twelfth night cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairingsSea fish
Sea bream tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view pairings