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Main meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Chiriboga blue
Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.
Cheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Sea fish
Salmon in parchment with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Manchego
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Sauces
Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view pairingsMain meals
Chinese hot pot
Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…
Cheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.
Sea fish
Grilled shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsShellfish and Seafood
Langoustines with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Beef
Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
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