Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsShellfish and Seafood
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsCheeses
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 to 6 weeks.
Cold starters
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> 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 pairingsCooked meats
Small chitterling sausage with shallot, mushroom, white wine and mustard.
> view pairingsFreshwater fish
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsSalads
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsSea fish
Stuffing with vegetables and shellfish.
Served cold.
Cheeses
United States. Indiana.
Soft pasteurized goat's milk cheese with a natural rind covered with culinary vegetable ash and with an additional layer of ash cutting the cheese in half.
Ripening : 1 week.
Desserts
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Poultry
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
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