Meal and wine pairing

Shellfish and Seafood

Abalone

Cheeses

Abondance

France. Haute-Savoie. Abondance.
Hard raw cow's milk cheese.

Cheeses

Acapella

United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened goat's milk cheese with natural rind.

Sauces

Albufera sauce

Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Appetizers

Anchovy breadsticks

Breadsticks : sticks of crisp and dry bread.

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Mushrooms, Vegetables, Pasta and Rice

Asparagus with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Sauces

Aurora sauce

Cream sauce coloured with tomato sauce.

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Shellfish and Seafood

Bay scallop a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Shellfish and Seafood

Bay scallop gratin with saffron

Salads

Bay scallop salad

Shellfish and Seafood

Bay scallop skewers

Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : roe of scallops mixed with fresh cream and spices.

Shellfish and Seafood

Bay scallop tartar

Shellfish and Seafood

Bay scallop with braised endive

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..