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Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsCheeses
Bamalou
France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.
Sea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCold starters
Sainte-Maure goat cheese and walnut crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
San Andreas
United States. California.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 4 months minimum.
Sea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Pork
Mixed vegetables
Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsShellfish and Seafood
Crayfish a la nage with lemon sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Lemon Sauce: butter, lemon, cream and mustard.
Offal and tripe
Sautéed veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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