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Warm starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
> view pairingsCooked meats
Goose paté with goose foie gras and black truffle
Served cold or at room temperature.
> view pairingsSauces
Ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsDesserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsMain meals
Vegetable tajine
Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
> view pairingsMain meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
Desserts
Frozen zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsPoultry
Duck breast with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsSauces
Red pepper sauce
Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.
> view pairingsGame animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairings