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Poultry
Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsPoultry
Guinea fowl in chartreuse with black truffle
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
Pork
Braised jambonneau
Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Others
Spring rolls
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Others
Chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsPoultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
Desserts
Exotic fruit vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsAppetizers
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsDesserts
Alsatian-style apple tart
Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.
> view pairingsCheeses
Brie de Montereau
France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.
Offal and tripe
Braised veal sweetbreads with perigourdine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Tête de moine Bio
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.
Poultry
Duck aiguillette with honey
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsShellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
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