Meal and wine pairing

Shellfish and Seafood

Abalone

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

Shellfish and Seafood

Aguachile

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

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Cooked meats

Andouille from Guéméné

Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.

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.

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Sauces

Aurora sauce

Cream sauce coloured with tomato sauce.

Salads

Avocado and grapefruit salad

Sea fish

Avruga caviar

Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Sea fish

Baked haddock with fresh cream

Shellfish and Seafood

Baked oysters

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Shellfish and Seafood

Baked oysters with caviar

Shellfish and Seafood

Bay scallop ceviche

Appetizers

Bay scallop fritters

Sauces

Beurre blanc sauce

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

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.