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Meal families
Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsBeef
Beef tenderloin with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsVeal
Roman-style saltimbocca
Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.
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Spicy steak tartare
Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view pairingsWarm starters
Spanakopita
Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.
Poultry
Duck aiguillette with red wine sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Cheeses
Dry Jack Monterey
United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 7 months minimum.
Others
Mauricette
France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.
Cold starters
Crab 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 pairingsDesserts
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsDesserts
Caramel and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsSea fish
Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
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