Champagne Blanc de blancs Brut

Seafish

Grilled sea bream with fennel with beurre blanc sauce

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

> view all pairings

Seafish

Grilled sole

> view all pairings

Seafish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

> view all pairings

Seafish

Grilled turbot

> view all pairings

Seafish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

> view all pairings

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

> view all pairings

Seafish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

> view all pairings

Seafish

Herring roe

> view all pairings

Cheeses

Idiazábal ahumado

Spain. Basque Country.

Smoked, pressed, uncooked raw sheep's milk cheese.

Ripening : 60 days minimum.

> view all pairings

Seafish

Kazunoko

Japan.

Salted or dried herring roe.

> view all pairings

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

> view all pairings

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

> view all pairings

Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.

Cream sauce : béchamel sauce with cream.

> view all pairings

Main courses

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

> view all pairings

Shellfish and Seafood

Langoustines a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

> view all pairings

Cheeses

Lincoln log

United States. Michigan.

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

Ripening : 2 weeks.

> view all pairings

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.

> view all pairings

Appetizers and Amuse-bouches

Lobster butter canapé

Lobster butter : lobster meat with butter.

> view all pairings

Miscellaneous

Lobster guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

> view all pairings

Hot Starters

Lobster puff pastry

> view all pairings

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

> view all pairings

Cheeses

Louis d’Or

Canada. Quebec.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 9 months.

> view all pairings

Freshwater fish

Lyon style pike quenelles

> view all pairings

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.

> view all pairings

Food and wine pairing