Food and wine pairing ideas
Sea fish
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Cheeses
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.
Cheeses
Italy. Lombardy.
Buffalo milk pasteurized cheese with white mould rind.
Cheeses
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Cheeses
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 18 months.
Sea fish
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsShellfish and Seafood
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsSea fish
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsBeef
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsCheeses
France. Nord. Pas de Calais.
Soft-ripened raw whole cow's milk cheese with a blond beer-washed rind.
Ripening : 5 to 6 weeks.