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Meal families
Mushrooms, Vegetables, Pasta and Rice
Braised endives
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsRabbit
Rabbit with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsSalads
Marinated chicken salad
Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…
Sauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsCheeses
Pleasant ridge reserve extra-aged
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.
Desserts
Strawberry Saint-Honoré
Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Cold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsWarm starters
Quenelles with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairings