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

Anchovies and olives

Sea fish

Anchovies with olive oil

Appetizers

Anchovy breadsticks

Breadsticks : sticks of crisp and dry bread.

Sea fish

Anchovy fillets in oil olive

Pizza, Quiche, Tart and Pie

Anchovy pizza

Sauces

Anchovy sauce

Sauce with anchovies, shallot, oil and herbs.

Appetizers

Anchovy straw

Salads

Apple and walnut salad

Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.

Sea fish

Atascaburras

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

Cold starters

Avocado stuffed with shrimp

Shellfish and Seafood

Bay scallop ceviche

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue-veined cow's milk cheese with mould on the rind.

Cold starters

Blintz with taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Sea fish

Bourride

France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Shellfish and Seafood

Bouzigues oysters

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Cooking mussels over a wood fire in a large frying pan before being sprinkled with a marinade.

Sea fish

Breaded fish fillets

Shellfish and Seafood

Brown shrimps

Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Dry goat cheese.

Appetizers

Cheese croquettes