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Shellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetable pannequet with fresh herbs
Pannequet: pancake filled with a salty or sweet preparation.
> view pairingsMain meals
Chicken couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view pairingsPizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsCheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.
Sheep and Goats
Pistache Saint-Gaudinoise
France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.
Poultry
Braised duck with mushrooms
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsGame birds
Salmi of mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairings