Food and wine pairing
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Coteaux du Layon
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 20 to 50 years old and more.
This drink pairs well with 531 dishes:
Desserts and Sweet Courses
Coffee merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
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Desserts and Sweet Courses
Coffee religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
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Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
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Desserts and Sweet Courses
Condé peaches
Vanilla rice pudding cake topped with peaches in syrup.
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Desserts and Sweet Courses
Condé pear
Vanilla rice pudding cake topped with pears in syrup.
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Cheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
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Sauces
Crayfish butter
Butter mixed with finely chopped crayfish meat and often seasoned.
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Shellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
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Desserts and Sweet Courses
Crème aux œufs
Eggs beaten with milk and sugar, baked in the oven.
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Desserts and Sweet Courses
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
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Desserts and Sweet Courses
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
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