Shellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
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Meal families
Mushrooms, Vegetables, Pasta and Rice
Beef dumplings with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsShellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Pear crumble with vanilla
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Appenzeller Surchoix
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.
Freshwater fish
Artic char in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
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Charolais
France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Sheep and Goats
Provencal grilled lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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