Serve at:
08-10. °C Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Photo by Jeremy Atkinson - (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
This wine is paired well with 63meals
Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes heart
Pairing possible if little or no vinegar.
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Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view the mealShellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Brie de Meaux
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Brie fermier
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Main meals
Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
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Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
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Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 2 to 3 weeks.