All dishes:
Meal families
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsMain meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Veal
Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Langoustine carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Seared bay scallop with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairingsCheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened raw cow's milk cheese with a washed rind wrapped in strips of spruce.
Ripening : 2 months.
Cheeses
Andazul
Spain. Andalusia.
Blue-veined pasteurized goat's milk cheese.
Ripening : 3 to 4 months.
Cheeses
Picodon
France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.
Sheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Pizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.