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Meal families
Game birds
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsGame animals
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsWarm starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry.
> view pairingsPork
Portuguese-style pork roast
Oven-roasted pork with paprika, chicken stock, and white wine.
> view pairingsPoultry
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.
Consommé and Soup
Gazpacho with green pepper
Gaspacho : soup made from blended raw vegetables and served cold.
> view pairingsMain meals
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsDesserts
Pineapple surprise
Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.
> view pairingsWarm starters
Spinach and ricotta raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Main meals
Mont d’or raclette
Raclette : melted cheese served with cold cuts, potatoes and vegetables.
> view pairings