Meal and wine pairing

Beef

Beef skewers

Beef

Beef tenderloin in puff pastry with black truffles

Beef

Beef tenderloin with black truffles

Beef

Beef tenderloin with red wine emulsion

Red wine emulsion: red wine brought to the boil, flambéed, then reduced with veal stock and crème fraîche before being added to butter and whisked.

Beef

Beef with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Eggs

Black truffle omelette

Eggs

Black truffle omelette with mushrooms

Poultry

Braised duck with turnips

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Cheeses

Brillat-Savarin with black truffle

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.

Game animals

Doe fillet with cranberries

Game animals

Doe fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Poultry

Duck breast cooked over vine shoots

Poultry

Duck breast Rossini

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.

Poultry

Duck foie gras with black truffle

Served cold.

Warm starters

Duck foie gras with black truffle in puff pastry

Puff pastry coating duck foie gras with black truffle.

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.

Poultry

Duck Montmorency

Duck served with a poultry cream sauce and Montmorency cherries.

Cooked meats

Duck paté with duck foie gras and black truffle

Poultry

Duck with peaches

Poultry

Duck with turnips