Mushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Meal families
Poultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
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Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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Pomme d’amour
France.
Apple coated in a hard red caramel and held on the end of a stick.
Sauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
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Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Caramelised apple
Apple coated in a soft cream caramel and held on the end of a stick.
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Raspberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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Braised pork chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsVeal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Sea fish
Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSalads
Dressed herring
Salad composed of diced salted herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroot, chopped onions) with mayonnaise.
> view pairingsCold starters
Porcini carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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