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Sea fish
Sea bream 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 pairingsPork
Peking jambonneau with spices
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Cheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Sea fish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSauces
Herb butter
Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view pairingsCheeses
Goat brie cheese
Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Offal and tripe
Veal kidney with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
> view pairingsCheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Mushrooms, Vegetables, Pasta and Rice
Artichoke hearts
Pairing possible if little or no vinegar.
> view pairingsSalads
Apple and walnut salad
Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.
> view pairingsVeal
Blanquette de veau with mushrooms
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Poultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
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