Serve at:
12-14. °C Cold starters
Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
> view the mealMeal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 13meals
Meal families
Shellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view the mealPoultry
Duck foie gras cooked au torchon
Duck foie gras rolled and cooked in a cloth.
> view the mealShellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealShellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view the mealShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
> view the mealWarm starters
Seafood vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view the mealOffal and tripe
Veal sweetbreads with 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.
> view the mealWarm starters
Vol-au-vent financiere
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua 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.