Champagne blanc brut

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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Cheeses

Mt Tam

United States. California.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Pairing with a dominant Pinot noir grape.

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Mushrooms, Vegetables, Pasta and Rice

Mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Shellfish and Seafood

Mussels steamed with cider and bacon

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Cheeses

Nancy's Hudson valley camembert

United States. New York.

Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.

Ripening : 6 weeks minimum.

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Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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Sauces

Normandy sauce (fish)

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

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Cheeses

Old Kentucky Tomme

United States. Indiana.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Ripening : 4 to 8 months.

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Appetizers and Amuse-bouches

Olives stuffed with anchovies

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Appetizers and Amuse-bouches

Olives stuffed with bell pepper

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Desserts and Sweet Courses

Osterlammele

France. Grand Est. Alsace.

Lamb-shaped sponge cake dusted with powdered sugar.

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Feathered game

Otolan bunting

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Miscellaneous

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Cold starters

Oyster and mussel tartare

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

Prefer a pairing with a vinous wine.

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Cold starters

Oyster tartare

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

Prefer a pairing with a vinous wine.

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Shellfish and Seafood

Oysters

Prefer a pairing with a vinous wine.

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Shellfish and Seafood

Oysters au gratin

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Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

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Shellfish and Seafood

Oysters with shallots and vinegar

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Shellfish and Seafood

Oysters with zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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Appetizers and Amuse-bouches

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Pairing with a dominant Chardonnay grape.

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Appetizers and Amuse-bouches

Parmesan tuiles

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Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 18 to 24 months.

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Food and wine pairing