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Desserts
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
> view pairingsCold starters
Spiny lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsWarm starters
Langoustine raviole with flat leaf parsley
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Mushrooms, Vegetables, Pasta and Rice
Risotto alla milanese
Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onions, white wine, and saffron.
> view pairingsSea fish
Sea bream carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Pork
Saint-Hubert suckling pig
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
> view pairingsSea fish
Sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOthers
Pan bagnat
Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.
> view pairingsAppetizers
Fish fritters with tartare sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view pairingsSea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.