Meal and wine pairing

Cold starters

Cold lobster bavarois

Starter made with coral and lobster coulis in jelly.

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Duck foie gras cooked au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Poultry

Fattened chicken with black truffle

Cheeses

Langres with peach and pear

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : very thin slices with a dash of lemon and olive oil.

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.

Eggs

Scrambled eggs with white truffle

Warm 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…).

Offal 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.

Warm 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.