All dishes:
Meal families
Poultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsVeal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Salmon blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Shellfish and Seafood
Scallop carpaccio with duck foie gras
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsAppetizers
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsCheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.
Sheep and Goats
Provencal sauteed lamb
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCold starters
Italian style melon
Melon slices coat with Parma ham.
Match the saltiness of the ham according to the sweetness of the melon.
Shellfish and Seafood
Lobster Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsVeal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Gran Canaria
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with olive oil.
Ripening : 2 years.
Desserts
Alsatian-style apple tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairingsCheeses
Brocciu passu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.