Shellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
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Sauces
Piquante sauce
White wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).
> view pairingsBeef
Tournedos Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Poultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsPoultry
Ostrich steak with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsBeef
Frikandel
Mixture of minced fresh beef with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairingsCheeses
Tilsit
Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.
Beef
Braised beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.