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Shellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsSheep and Goats
Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsPoultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsSea fish
Braised salmon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Cheeses
Le Gruyère bio classique
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 : 6 to 9 months.
Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon zest.
> view pairingsOthers
Chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairings