Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
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Desserts
Chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsShellfish and Seafood
Crab claws with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Raspberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Tournedos Rossini with porcini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Desserts
Milk pastilla
Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spring vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Sea fish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
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Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
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