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Meal families
Consommé and Soup
Fish a la nage with saffron
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsAppetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Fresh goat cheese with garlic and herbs
Cheese similar to cream cheese with garlic and herbs.
> view pairingsDesserts
Chocolate cake and cofee custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsShellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsPoultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsDesserts
Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsDesserts
White chocolate merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Cheeses
Venus
United States. Washington.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with cider.
Ripening : 10 to 12 months.
Cheeses
Brebis Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.