Cold starters
Duck foie gras in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Meal families
Poultry
Turkey blanquette with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Shellfish and Seafood
Lobster fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Scallop carpaccio with duck foie gras
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Desserts
Mille-feuille
Pastry with three layers of puff pastry, alternating with two layers of pastry cream and coated with icing sugar or fondant.
> view pairingsBeef
Grilled Bordeaux style steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Main meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Cold starters
Smoked salmon and shrimps in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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