Main meals
Coalfish rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
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Meal families
Shellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
> view pairingsBeef
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.
Cheeses
Gubbeen
Ireland. Cork.
Soft-ripened pasteurized cow's milk cheese with a washed pink and white rind.
Sheep and Goats
Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsDesserts
Tiramisu
Italy. Veneto.
Speciality made of Savoyard biscuits (Savoiardi) or sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Tiramisu literally means "pull me up" (to the gourmet bliss).
Desserts
Pear zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Beef
Roast fillet of beef with porcini mushroom sauce
Porcini sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsCheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.