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Desserts
Flemish waffles
Waffle stuffed with vergeoise (brown colored sugar), butter and rum, often flavored with vanilla.
> view pairingsVeal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPoultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Cheeses
Parmigiano Reggiano vecchio
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 18 to 24 months.
Poultry
Duck a l’orange and spices
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSauces
Mushroom sauce
Sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
> view pairingsDesserts
Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
> view pairingsCheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.
Poultry
Guinea fowl with paprika sauce
Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.
> view pairingsDesserts
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
Cold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsPork
Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairings