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Desserts
Pomelo pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsMain meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
> view pairingsCooked meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
> view pairingsRabbit
Rabbit fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsGame birds
Roast young partridge with porcini mushrooms
Young Partridge : under 8 months old.
> view pairingsDesserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes in pinzimonio
Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.
> view pairingsSea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsPoultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Desserts
Fruit bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsVeal
Roman-style saltimbocca
Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.
> view pairings