All dishes:
Meal families
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Cheeses
Coulommiers
France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with mould on the rind.
Poultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsSauces
Chocolate sauce
Red wine with butter, shallots, veal stock, pepper and cocoa.
> view pairingsGame birds
Provencal quail skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Roast shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsDesserts
Gâteau basque with black jam
Basque Country.
Cake filled with black cherry jam.
Desserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsShellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsCheeses
Twig farm goat tomme
United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.
Poultry
Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.