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Meal families
Cheeses
Brie à la truffe noire
France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.
Poultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Cheeses
Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Desserts and Sweet Courses
Mango miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Shellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
Beef
Roasted beef cut with pepper sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Desserts and Sweet Courses
Fontainebleau with strawberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
Cheeses
Pavé d’Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Salads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Desserts and Sweet Courses
Pomelo pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Shellfish and Seafood
Marinated octopus
Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…