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Desserts
Apricot blancmange
Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.
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Chocolate and passion fruit trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
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Maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsPoultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Fish aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Cheeses
Cabot Clothbound Cheddar
United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.
Cold starters
Crab mayonnaise salad
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Game birds
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
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