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Cooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Cheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.
Sea fish
Poached darne of salmon with hollandaise sauce
Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Pizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCooked meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Veal
Veal grenadine with porcini mushrooms and potatoes
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Pizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.
> view pairingsDesserts
Orange bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairings