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Cheeses
Ricotta
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsDesserts
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
> view pairingsSalads
Waldorf salad
Julienned apple and celery salad with walnuts and a mayonnaise dressing.
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Pear, apple and almond crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsFruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsPoultry
Roasted young guinea fowl with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsDesserts
Strawberry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCold starters
Shrimp carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsPoultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsDesserts
Mirabelle plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsDesserts
Blueberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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