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Cold starters
Meatloaf
Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.
Sea fish
Grilled sea bream with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsPoultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairingsDesserts
Red berry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsBeef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
Shellfish and Seafood
Roasted spiny lobster with sweet spicy butter
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsCheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Veal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsDesserts
Strawberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsPoultry
Salt-crusted poultry
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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