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Poultry
Chicken supreme with black truffle mashed potatoes
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsShellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view pairingsCheeses
Fuzzy wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.
Sea fish
Provençal style shad
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsPoultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsMain meals
Chicken tajine with almonds and dates
Tajine : stew of vegetables, fish or meat.
> view pairingsPoultry
Poultry with Comté sauce
Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.
> view pairingsSea fish
Sole with beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view pairingsCooked meats
Hare a la royale pâté
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.