Poultry
Stuffed capon with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
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Meal families
Sheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
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Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Cheeses
Saint-Florentin
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Dôme du Poitou
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and mould on the rind coated in culinary vegetable ash.
Shellfish and Seafood
Scallops blanquette with Noilly Prat
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.
Noilly Prat : vermouth with notes of chamomile and coriander.
Shellfish and Seafood
Fines de claire oyster
Fine de claire : oysters matured for 4 -8 weeks in oyster ponds.
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Noisette of lamb with herbs
Noisette : small round piece of lean meat.
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