Sea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Meal families
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSalads
Caux-style salad
Salad with endive, gruyere cheese, ham, nut, apple and a sauce with cream and lemon.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> 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 pairingsSauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsVeal
Provencal rack of veal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Lamb chopper
United States. California.
Semi-soft pasteurized cow's milk cheese wrapped in wax.
Ripening : 3 to 6 months.
Desserts
Peach trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
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Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Poultry
Fattened chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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