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Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsSea fish
Salmon tartare with sesame oil
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSea fish
Honey glazed salmon with lemon
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.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Desserts
Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Game animals
Wild boar fillet with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSea fish
Salmon tartare with soy sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsFreshwater fish
Trout with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsCheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsCheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.