All dishes:
Meal families
Cheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Mushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed semolina served with vegetable stew (purple artichoke, carrot, zucchini, beans, turnips, peas, tomato) accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Desserts
Walnut macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsCheeses
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.
Main meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Veal
Veal tenderloin with chanterelle
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPoultry
Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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