Game animals
Bordeaux style wild boar
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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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.
Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Smokey blue
United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.
Desserts
Vanilla religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
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Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
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Salmon coulibiac
Koulibiac : russian speciality. Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.
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Pink Charlotte with red fruit
Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).
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