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Cheeses
Trivium goat Cheddar
United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.
Others
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Beef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
> view pairingsWarm starters
White truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsGame birds
Quail salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSalads
Caux-style salad
Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.
> view pairingsDesserts
Peach pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsOthers
BLT sandwich
Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Veal
Blanquette de veau with mushrooms
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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