Meal and wine pairing

Cheeses

Abondance

France. Haute-Savoie. Abondance.
Hard raw cow's milk cheese.

Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Appetizers

Antipasti

« before the meal »

Appetizers

Aperitif

Pizza, Quiche, Tart and Pie

Apicius pie

Pie stuffed with chicken, honey and spices.

Warm starters

Asparagus in puff pastry

Cold starters

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

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Condiments

Baked garlic

Shellfish and Seafood

Baked oysters

Cheeses

Banon

France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Shellfish and Seafood

Bay scallop with butter

Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Shellfish and Seafood

Bay scallops with black truffle

Cheeses

Beaufort

France. Savoie.
Hard, unpasteurised cow's milk cheese.

Warm starters

Beaufort cheese soufflé

Served hot.

Beef

Beef carpaccio with Parmesan cheese

Carpaccio : very thin slices with a dash of lemon and olive oil.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Big woods blue

United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Mushrooms, Vegetables, Pasta and Rice

Black truffle and Parmesan risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Eggs

Black truffle omelette