Mushrooms, Vegetables, Pasta and Rice
Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
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Meal families
Main meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
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Crayfish gratin with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
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White sauce
Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsEggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
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Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Sauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
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Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Offal and tripe
Lamb brain with browned butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsSea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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