Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
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Sea fish
Cold salmon mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsPork
Diots with red wine
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsPoultry
Stuffed goose neck with duck foie gras
Goose foie gras. Served hot with garlic and parsley potato or with a salad.
> view pairingsRabbit
Rabbit a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
> view pairingsDesserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsSea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPizza, Quiche, Tart and Pie
Mushroom quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.