Sauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
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Meal families
Sheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsPoultry
Guinea fowl with paprika sauce
Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.
> view pairingsCheeses
Saint-Marcellin
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Cheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Sea fish
Red sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Redcurrant pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCold starters
en gelatina
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsPoultry
Roasted capon with black truffle under the skin
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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