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Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.
> view pairingsOthers
Lamb pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Sea fish
Halibut fillets with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsSea fish
Capon in a salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsShellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsMain meals
Chicken tajine with lemon and olives
Tajine : stew of vegetables, fish or meat.
> view pairingsSheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Saint-Jorge Picante
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.
Shellfish and Seafood
Shrimp ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsMain meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCheeses
Tomme de brebis Corse
France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.
Shellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsCooked meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Main meals
Chicken colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.


