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Main meals
Mont d’or raclette
Raclette : melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsCold starters
Tzatziki
Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.
Beef
Bordeaux style beef fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSheep and Goats
Knuckle of lamb confit
Knuckle of lamb : meat joint from below the knee.
> view pairingsDesserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsOffal and tripe
Bordeaux style veal kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Sea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSea fish
Roasted turbot with shallot confit and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsPoultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Shellfish and Seafood
Cold moules mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsVeal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
> view pairings