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Beef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsBeef
Tournedos Rossini with porcini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Cheeses
Tilsit
Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.
Cheeses
Soumaintrain refined with blackcurrant and blackcurrant liqueur
France. Burgundy.
Soumaintrain filled with blackcurrant seeds soaked in blackcurrant liqueur and aged for 2 to 3 days.
Desserts
Black forest cake
Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.
> view pairingsDesserts
Pear crumble with vanilla
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsMain meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Main meals
Sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Cheeses
Le Trou du Cru
Commercial soft-ripened cow's pasteurized milk cheese with a washed rind with marc de Bourgogne.
Ripening : 3 weeks.
Beef
Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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