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Main meals
Ravioles du Dauphiné in black truffle broth
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsFreshwater fish
Pike quenelles with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsPoultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsDesserts
Pomelo pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsMain meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
Cold starters
Shrimp carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsBeef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsDesserts
Mirabelle plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsShellfish and Seafood
Sautéed scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairings