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Desserts
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsShellfish and Seafood
Sautéed scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsPoultry
Cold fried chicken with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsConsommé and Soup
Vichyssoise
Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.
Shellfish and Seafood
Small oysters
Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.
Game birds
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsCooked meats
Ham hock
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Cheeses
Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Salads
Dressed herring
Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.
> view pairingsPoultry
Bordeaux style duck confit
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsBeef
Grilled beef with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsDesserts
Apple crumble with almonds
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 pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairings