All dishes:
Meal families
Warm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view pairingsCheeses
La Bouille
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Cooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Game birds
Young partridge with fondant potatoes
Young Partridge : under 8 months old.
Fondant potatoes : braised potatoes in white stock (veal and/or chicken stock with vegetable broth) with butter.
Main meals
Mont d’or raclette
Raclette : melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsCheeses
Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened and bloomy rind cow's milk cheese dressed with a fern leaf.
Shellfish and Seafood
Bay scallop in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsSea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Flemish waffles
Waffle stuffed with vergeoise (brown colored sugar), butter and rum, often flavored with vanilla.
> view pairingsDesserts
Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsSauces
Orange sauce
Orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsBeef
Grilled beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsPoultry
Turkey cutlet with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsCold starters
Seafood mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsCooked meats
Small chitterling sausage with white wine
Sausage cooked with white wine and deglazed with cream.
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