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Meal families
Veal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
> view pairingsDesserts
Strawberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
Timanoix
France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Poultry
Chicken supreme with morel cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Shellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsPoultry
Bresse chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCooked meats
Andouillette with pommes Pont-Neuf potatoes
Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
Cheeses
Marieke aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.
Desserts
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
> view pairingsSalads
Marinated chicken salad
Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…