Appetizers
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
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All dishes:
Meal families
Salads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsVeal
Roast milk-fed veal with Saint Georges mushroom
Milk-fed veal : calf of less than 20 weeks milk-fed only.
> view pairingsCheeses
Brabander
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.
Shellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsSheep and Goats
Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
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Grand Chimay
Belgium. Thiérache.
Hard pasteurized cow's milk cheese with a washed rind.
Mushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...
> view pairingsGame animals
Saddle of hare with sauce poivrade
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.
> view pairingsBeef
Frikandel
Mixture of minced fresh beef with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairingsSea fish
Grilled sea bass with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> 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.
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
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