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Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.
Cheeses
Buttermilk blue affinée
United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 6 months.
Beef
Slab of Charolais cattle with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsDesserts
Black and red fruits pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsShellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsPoultry
Supreme of guinea-fowl
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsSea fish
Slab of salmon with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCheeses
Montgomery’s Cheddar
United Kingdom. Somerset.
Semi-hard cheese from raw cow's milk with hard pressed paste and a natural rind wrapped in a cloth.
Ripening : 9 months minimum.