Food and wine pairing ideas
Shellfish and Seafood
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Cheeses
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.
Shellfish and Seafood
Curry sauce : velouté curry and cream.
> view pairingsIce cream and sorbets
Bombe : spherical or semi-spherical shaped ice.
Vanilla ice cream and strawberry ice cream with candied fruit and strawberries.
Appetizers
Toast rubbed with garlic, topped with olive oil, salt, tomato and basil.
> view pairingsSea fish
Poached herring in marinade (white wine and vinegar with carrot, celery, onion) with seasoning and herbs.
> view pairingsSea fish
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsCheeses
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Semi-hard, pasteurized cow's milk cheese with deep orange rind and a hole in the middle.
Sea fish
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Cheeses
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsMain meals
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsCheeses
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.