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Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Desserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsCheeses
Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Sautéed bay scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsCooked meats
Figatellu
France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.
Sea fish
Pavé of salmon with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Shellfish and Seafood
Bay scallop 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).
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