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Poultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
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Leonardo
Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.
Sea fish
Pickled herring
Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream
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Paris-Brest
Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.
> view pairingsVeal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
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Roast chicken with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Profiteroles
Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.
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Duck foie gras with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Poultry
Duck breast with poached pears and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.
Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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