All dishes:
Meal families
Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.
Warm 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.
Poultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsPoultry
Squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsDesserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.
> view pairingsSheep and Goats
Shoulder of lamb with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsShellfish and Seafood
Scallop tartar with lime and curry sauce
Curry sauce : velouté curry and cream.
> view pairingsShellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Warm starters
Shellfish raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairings