Game animals
Haunch of venison with sauce poivrade
Haunch : leg.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Meal families
Desserts
Pièce montée
Traditional dessert served during a communion, a wedding or a festive meal. It usually has an architectural form and significant ornamentation.
> view pairingsSea fish
Whole roasted turbot with black truffle juice
Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.
Cold starters
Young partridge terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Verano
United States. Vermont.
Semi-soft raw sheep's milk cheese with natural rind.
Ripening : 2 to 6 months.
Main meals
Provencal wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsPoultry
Souvarov fattened chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairings