All dishes:
Meal families
Sea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairingsDesserts
Pear ambassadeur
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).
> view pairingsCheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with washed rind.
Ripening : 4 to 8 weeks.
Desserts
Chocolate profiteroles
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsWarm starters
Vol-au-vent financiere
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
Cooked meats
Venison pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sea fish
Braised monkfish with curry sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.
Consommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) mixed with water or ice cubes, seasoned with garlic, oil, salt and vinegar.
Sheep and Goats
Spit roasted kid goat and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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