Serve at:
10-12. °C Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Meal and wine pairing
This wine is paired well with 119meals
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Cooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view the mealAppetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Shellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
> view the mealSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSea fish
Bourride
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.
Sea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view the mealCheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.