All dishes:
Meal families
Beef
Bordeaux style beef tenderloin
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Red fruits in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbs, chicken, …)
> view pairingsDesserts
Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
> view pairingsCold starters
Fish in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsOffal and tripe
Venetian calf’s liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
> view pairingsFreshwater fish
Fish quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsCheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.