Meal and wine pairing
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Serve at:
12-14. °C This wine is paired well with 401meals
Meal families
Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Cooked meats
Andouille sausage
Pork sausage using the large intestine of the pig.
Served cold as first course.
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Cooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view the mealDesserts
Apple strudel
Puff pastry stuffed with apple pieces and raisins generally accompanied by cinnamon and served hot with vanilla ice cream, whipped cream, custard, or vanilla sauce.
> view the mealCheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view the mealCheeses
Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view the mealCold 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.
> view the mealShellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
> view the mealShellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
> view the mealShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view the mealShellfish and Seafood
Bay scallop and clams cassolette with curry
Cassolette : individual container for presenting a dish.
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