Warm starters
Quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsAll dishes:
Meal families
Desserts
Almond miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsVeal
Roast milk-fed veal with Saint Georges mushroom
Milk-fed veal : calf of less than 20 weeks milk-fed only.
> view pairingsCheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Hard raw cow's milk cheese with a washed rind.
Ripening : 18 to 23 months.
Desserts
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Freshwater fish
Roasted pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Saffron risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSheep and Goats
Milk fed lamb with potato gratin and morels
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsOffal and tripe
Bordeaux style veal kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
> view pairingsFreshwater fish
Pike-perch with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
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