Shellfish and Seafood
Bay scallop fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSearch a meal
All dishes:
Meal families
Desserts
Peach miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsShellfish and Seafood
Bay scallop with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Financier
Rectangular cake made from butter, ground almonds and egg whites.
> view pairingsFreshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Spicy fondue
Gruyère cheese fondue with red and green peppers with chili pepper.
> view pairingsShellfish 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
Spinach and ricotta lasagna
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsCheeses
Etxegarai
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 3 months minimum.
Sauces
Piquante sauce
White wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).
> view pairingsCheeses
Holey cow
United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.
Desserts
Macarons
Cupcakes made with two meringue cookies and a cream or ganache between them.
> view pairings