Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Meal families
Cheeses
Niolo
France. Corsica. Niolo.
Soft-ripened sheep or goat's cheese with washed rind.
Main meals
Rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Mushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Gâteau basque with black jam
Basque Country.
Cake filled with black cherry jam.
Cheeses
Bonchester
United Kingdom. Scotland.
Soft-ripened cow's milk cheese with white mould rind.
Shellfish and Seafood
Oysters with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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