Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
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Meal families
Desserts
Kouign amann
France. Brittany. Douarnenez.
Crispy cake made with bread dough containing butter and sugar folded in layers, like puff pastry but with fewer layers.
Eat hot or warm.
Cheeses
Beenleigh Blue
United Kingdom. Devon.
Soft-ripened blue-veined pasteurized goat's milk cheese.
Shellfish and Seafood
Langoustines with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Grilled red mullet in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsDesserts
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
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Apple Flammkuchen
Thin layer of bread dough covered with cream or cottage cheese with slices of apples and flambéed with Calvados.
> view pairingsVeal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Montasio fresco
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.
Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
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