All dishes:
Meal families
Shellfish and Seafood
Scallops with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSheep and Goats
Baron of lamb with porcini
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSauces
Turkey mole
Mole : sauce made with peanut, cocoa, chili, sesame, tomato and thickened with corn dough, bread or tortilla (fried and crumbled).
> view pairingsShellfish and Seafood
Lobster Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsPork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsCheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 3 months minimum.
Poultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Cheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsPoultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCooked meats
Hare pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairings