Meal and wine pairing

Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Cheeses

Charolais

France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Cheeses

Délice de Bourgogne

France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Mushrooms, Vegetables, Pasta and Rice

Seafood lasagne

Mushrooms, Vegetables, Pasta and Rice

Seafood linguine

Shellfish and Seafood

Seafood pancake

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Pizza, Quiche, Tart and Pie

Seafood pie

Pizza, Quiche, Tart and Pie

Seafood quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Mushrooms, Vegetables, Pasta and Rice

Seafood spaghetti

Mushrooms, Vegetables, Pasta and Rice

Seafood tagliatelle

Pizza, Quiche, Tart and Pie

Seafood tart

Warm starters

Seafood vol-au-vent

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).