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Meal families
Desserts
Chocolate religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
> view pairingsSea fish
Steamed John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed morels
Prefer a pairing based on the stuffing.
> view pairingsMain meals
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Desserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsPoultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Sheep and Goats
Roast baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsPoultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Main meals
Mushroom fondue
Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.
> view pairingsCooked meats
Cold buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsPork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairings