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Poultry
Chicken en barbouille
France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.
Game birds
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsDesserts
Strawberry snow
Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsMain meals
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
> view pairingsDesserts
Chocolate pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsPork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsSea fish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsShellfish and Seafood
Langoustines with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsFreshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
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