Salads
Apple and walnut salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
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Meal families
Cooked meats
Pheasant pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Cassata
Italy. Sicily. Sponge cake with fruit juices or liqueur stuffed with ricotta cheese and a chocolate or vanilla filling. Covered with a shell of marzipan, usually green, and topped with candied fruit.
> view pairingsCheeses
Gruyère
France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.
Shellfish and Seafood
Grilled shrimp cocktail
Cocktail sauce : Cognac, ketchup, mayonnaise, Tabasco.
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Marinated herring dieppoise
Poached herring in marinade (white wine and vinegar with carrot, celery, onion) with seasoning and herbs.
> view pairingsMain meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsCold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.
Shellfish and Seafood
Lobster Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
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Cashel blue
Ireland. Tipperary.
Semi-soft pasteurized whole cow's milk cheese with a natural rind.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Sheep and Goats
Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
> view pairingsSauces
Matelote sauce
Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.
> view pairingsDesserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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