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Main meals
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Main meals
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
> view pairingsCold starters
Salmon tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairingsConsommé and Soup
Fish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
Cooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Fruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCold starters
Salmon pâté with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Shellfish and Seafood
Scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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