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Sauces
Ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsCheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Shellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSalads
Olivier salad
Salad of diced vegetables (boiled potato, carrot, pickles, peas...) and other food (egg, diced ham, chicken…) and dressed with mayonnaise.
> view pairingsCold starters
Chicken meatloaf stuffed with crayfish
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsOffal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsWarm 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…).
> view pairingsOffal and tripe
Venetian calf’s liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
> view pairingsConsommé and Soup
Tom yum soup
Laos. Thailand.
Thai salad containing different spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, peppers, fish sauce in the form of a soup.
Cheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.