Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon peel.
> view pairingsAll dishes:
Meal families
Cheeses
Le Trou du Cru
Commercial soft-ripened cow's pasteurized milk cheese with a washed rind with marc de Bourgogne.
Ripening : 3 weeks.
Salads
Parisian salade
Salad with lettuce, button mushroom, cheese (generally diced of Comté or Emmental), Jambon de Paris (diced), hard-boiled egg, potato and tomato.
Seasoned with a vinaigrette with parsley and pickles.
Cheeses
Tilsiter Switzerland
Switzerland.
Hard, raw cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Red label.
Veal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsCooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsPoultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Pizza, Quiche, Tart and Pie
Regina pizza
Pizza with mushroom, ham, mozzarella and tomato sauce.
> view pairingsSauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Sea fish
Slab of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairings