Food and wine pairing ideas
Shellfish and Seafood
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with white hard pressed paste and a natural white rind.
Sheep and Goats
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSea fish
Goujonnette : small fish fillet cut on the bias.
> view pairingsDesserts
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsSauces
mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsDesserts
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSalads
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairingsDesserts
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSheep and Goats
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsCooked meats
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
> view pairingsSauces
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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