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Cooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Desserts
Fig pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Quicke’s Vintage
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 24 months.
Warm starters
Pan fried duck foie gras escalope with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsDesserts
Strawberry with chantilly whipped cream
Chantilly cream : whipped cream with sugar.
> view pairingsVeal
Veal tenderloin with porcini and potato
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsCheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Consommé and Soup
White gazpacho
Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.