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Desserts
Apple and walnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsVeal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
> view pairingsCheeses
Baked mozzarella
Mozzarella : fresh and stretched-curd cheese made from buffalo milk.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed eggplants
Prefer a pairing based on the stuffing.
> view pairingsSea fish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsBeef
Grilled beef 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
Roasted jambonneau
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Sea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
Cold starters
Cold lobster bavarois
Cold starter with coral and lobster coulis in jelly.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustine risotto with saffron
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsBeef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.