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Meal families
Poultry
Chicken supreme with curry sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.
Consommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Shellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Chevrotin des Aravis
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Sea fish
Sea bream in salt crust with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsSheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsSalads
Museau vinaigrette
Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.
> view pairingsSheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSheep and Goats
Roasted shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Others
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).