All dishes:
Meal families
Cheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Desserts
Oeufs au lait and strawberry
Boiled milk poured over eggs beaten in omelette and baked.
> view pairingsSheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue raw cow and goat's milk semi-soft cheese with a natural rind.
Cheeses
Hafod
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.
Poultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsCold starters
Scallop shell of fish with mayonnaise
Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.
> view pairingsMain meals
Lobster raviole with Newburg sauce
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view pairingsPoultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Beef
Braised beef chuck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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