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Appetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsCheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsCooked meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
> view pairingsCooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Rabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPoultry
Aiguillette of guinea fowl with poivrade sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Desserts
Strawberries Cardinal
Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsPoultry
Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsMushrooms, Vegetables, Pasta and Rice