All dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Ajapsandali
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
L’Amuse Signature Gouda
Netherlands.
Hard raw cow's milk wrapped in orange wax.
Ripening : 2 years.
Poultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Salads
Mixed salad
Salad with various foods in addition to raw vegetables seasoned with herbs and vinaigrette.
> view pairingsGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Sea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Salads
Waldorf salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
> view pairingsSea fish
Monkfish tail in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPoultry
Duck breast Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Cheeses
Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Green label).
> view pairings