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Poultry
Squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsCold starters
Sea bass carpaccio with dill
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsOthers
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).
Desserts
Chocolate 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 pairingsSea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.
> view pairingsShellfish and Seafood
Bordeaux style Bay scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsGame birds
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsCheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Desserts
Poirat du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).
Sea fish
Sole with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
> view pairingsPoultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.