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Sea fish
Sea bream in 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 pairingsPoultry
Orange chick
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsMain meals
Tielle
France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.
Shellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsDesserts
Sablé
Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsCheeses
Hafod
United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.
Offal and tripe
Lamb’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsCheeses
Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
Cheeses
Rupert reserve
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months.
Others
Snails cassolette with cream and morel
Cassolette : individual container for presenting a dish.
> view pairingsSea 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 pairingsCheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.