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Warm starters
Langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsMain meals
Paella valenciana
The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
> view pairingsSheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Red mullet with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsPoultry
Chicken supreme with mushrooms
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsWarm starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Poultry
Ostrich steak with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsPoultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
> view pairingsBeef
Roasted rib steak with hot andalouse sauce
Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.
Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairings