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Game animals
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsDesserts
Blackberry crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsBeef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
Veal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsPoultry
Roast chicken with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Cheeses
Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsDesserts
Candied pineapple sable and fresh coriander
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsVeal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsDesserts
Almond tuiles
Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.
> view pairingsVeal
Braised calf’s head
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings

