Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.
Poultry
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.
Cheeses
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Cold starters
Mixture of minced meat (lamb, beef, pork, veal...) with milk, bread crumbs, onion, egg and spices, cooked in the oven or in a pot and generally rectangular in shape.
Served cold, warm or hot.
Main meals
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
> view pairingsDesserts
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsPoultry
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsPoultry
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsPork
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPork
Germany. Berlin.
Pork sausage cut into slices and seasoned with curry ketchup.
Served with bread rolls (Brötchen) or with french fries.