Poultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Meal families
Sea fish
Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsPork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsBeef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsShellfish and Seafood
Salpicon of lobster
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsCheeses
Clonmore
Ireland. Cork.
Pasteurized goat's milk hard cheese wrapped in orange wax.
Desserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsBeef
Charolais fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsDesserts
Cofee merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
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.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsPizza, Quiche, Tart and Pie
Tourangelle-style tart
Rillons : pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
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