Champagne blanc brut

Mushrooms, Vegetables, Pasta and Rice

Guacamole with lobster

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

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Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

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Cheeses

Gubbeen

Ireland. Cork.

Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.

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Seafish

Haddock brandade

Brandade : mixture of fish and olive oil.

Prefer a pairing with a vinous wine.

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Seafish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Seafish

Halibut fillets with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Cheeses

Hard cheese

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Sauces

Herb and caper sauce

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Cheeses

Hermelín

Czech Republic.

Soft-ripened cow's milk cheese with bloomy rind.

Serve with the young cheeses.

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Seafish

Herring roe

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Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

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Desserts and Sweet Courses

Iced nougat

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Cured Meats

Jambon de Bayonne

The fatter a ham is, more the wine must be marked by the acidity.

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Seafish

Kazunoko

Japan.

Salted or dried herring roe.

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Cheeses

Kunik

United States. New York.

Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

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Sheep and Goats

Lamb navarin

Navarin : stew.

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Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Langoustines with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

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Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 15 to 18 days.

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Freshwater fish

Lavaret with herb sauce

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Food and wine pairing