Champagne Blanc de blancs Brut non dosé

Miscellaneous

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Shellfish and Seafood

Garlic prawns

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Cheeses

Garrotxa

Spain. Catalonia. Tarragona.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.

Ripening : 4 to 8 weeks.

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Shellfish and Seafood

Ginger prawn

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Shellfish and Seafood

Ginger shrimp

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Cheeses

Goat brie cheese

Canada. Ontario.

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

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Cheeses

Goat Cheese

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Cheeses

Goat cheese log

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Seafish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

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Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.

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

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Shellfish and Seafood

Grilled shrimp

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Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

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Cold starters

Italian style melon

Melon slices wrapped in Parma ham.

Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

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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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Hot Starters

Langoustine raviole with saffron

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto with saffron

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

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Cheeses

Lincoln log

United States. Michigan.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Ripening : 2 weeks.

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Cold starters

Lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

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Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.

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

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Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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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.

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Main courses

Nigirizushi

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

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Food and wine pairing