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Sea fish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsSauces
Red pepper sauce
Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.
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Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Shellfish and Seafood
Bay scallop and grapefruit 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).
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Tomme de Courchevel
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.
Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.
> view pairingsConsommé and Soup
Vichyssoise
Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.
Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
> view pairingsDesserts
Rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsAppetizers
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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