Meal and wine pairing

Shellfish and Seafood

Abalone

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).

Appetizers

Antipasti

« before the meal »

Appetizers

Aperitif

Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Appetizers

Breadsticks

Sticks of crisp and dry bread.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.

Appetizers

Cheese breadsticks

Sticks of crisp and dry bread.

Appetizers

Cheese croquettes

Cold starters

Chicken aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Sea fish

Citrus salmon gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

Shellfish and Seafood

Cockles and persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Mushrooms, Vegetables, Pasta and Rice

Crab lasagne

Cold starters

Crab mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Cold starters

Crab mayonnaise salad

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Salads

Crab salad with citrus fruit

Others

Croque-madame

Croque-monsieur with a fried egg or poached egg on top.

Others

Croque-madame with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and mould on the rind coated in culinary vegetable ash.

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.