Warm starters
Pan fried duck foie gras escalope with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsSearch a meal
All dishes:
Meal families
Desserts
Chocolate macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsGame birds
Salmi of mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Pizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Cabricharme
Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.
Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Desserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsAppetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
Trappe de Bricquebec
France. Normandy.
Semi-hard pasteurized cow's milk cheese.
Mushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Accompanies grilled shellfish, fish or all types of meat.
Served hot, warm or cold.
Beef
Braised oxtails in red wine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Cooked meats
Lyon-style andouillette sausage
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
> view pairings