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Desserts
Caramel bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsVeal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Appetizers
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsShellfish and Seafood
Bay scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSheep and Goats
Leg of lamb with forty cloves of garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Squid ink risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Oysters a l’américaine
Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.
Sheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsShellfish and Seafood
Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsDesserts
Strawberry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairings