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Sea 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 pairingsMain meals
Tomato rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Desserts
Black and red fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsSea fish
Salmon tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Scallops and black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsDesserts
Caramel and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsPoultry
Supreme of fattened chicken with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Main meals
Asparagus and langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsGame animals
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsCheeses
Little boy blue cheese
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.
Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Cheeses
Försterkäse
Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairings