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Meal families
Sea fish
Sea bass and salmon tartare with sorrel sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Appetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsOffal and tripe
Grilled merguez
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
> view pairingsPoultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsAppetizers
Fish fritters with tartare sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view pairingsOthers
Yakitori
Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.
> view pairingsDesserts
Dark chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsVeal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon zest.
> view pairingsVeal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsOthers
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCooked meats
Country style terrine and onion confit
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Sea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsCheeses
Good Thunder
United States. Minnesota.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Brown ale).
Ripening : 3 to 4 weeks.