All dishes:
Meal families
Game birds
Stuffed quails and Porto sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsSea fish
Provencal hake steak
Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Cheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Pizza, Quiche, Tart and Pie
Pizza marinara
Italy. Naples.
Tomato pizza seasoned with garlic, olive oil and oregano.
Cooked meats
Young rabbit terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Poultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Warm starters
Salmon in puff pastry and a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsPoultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Shellfish and Seafood
Lobster medallion en Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsPork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsSalads
Salade périgourdine
Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.
> view pairings