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Shellfish and Seafood
Langoustine carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsSheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsMain meals
Baeckeoffe
France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.
Cheeses
Grana Padano
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.
Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Shellfish and Seafood
Sautéed bay scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsDesserts
Eggs in snow with pink pralines
Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
> view pairingsCheeses
San Andreas
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsPoultry
Steamed chicken supreme stuffed with herbs
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsOffal and tripe
Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view pairingsDesserts
Mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsPoultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.


