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Cheeses
Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-soft raw goat’s milk cheese and mould on the rind.
Cheeses
Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view pairingsSea fish
Grilled sea bream with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsFreshwater fish
Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
> view pairingsShellfish and Seafood
Scallops with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsCheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Freshwater fish
Gudgeon russian style
Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.
> view pairingsSauces
Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsSheep and Goats
Leg of lamb with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Warm starters
Ficelle picarde
France. Picardy.
Crepe filled with a mushroom preparation, cream, York ham and shallot, nutmeg and onion. All covered grated cheese.