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Appetizers
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairingsDesserts
Praline mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsDesserts
Chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Poultry
Roasted capon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsFreshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsPoultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
> view pairingsCheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Desserts
Raspberry with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Idiazábal ahumado
Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.
Shellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsWarm starters
Quenelles with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsShellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Poached darne of salmon with hollandaise sauce
Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.