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Meal families
Cooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.
Main meals
Ravioles du Dauphiné in black truffle broth
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsSheep and Goats
Potato crusted saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
> view pairingsSheep and Goats
Rack of lamb with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsCheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Cold starters
Bottarga toast
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Cream of green asparagus soup with morel mushrooms
> view pairingsCheeses
Humboldt Fog
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.
Ripening : 2 months.