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Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
> view pairingsShellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view pairingsGame birds
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsSea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsCheeses
Twig farm goat tomme
United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.
Cheeses
Port Salut
France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.
Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
Pork
Mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsPork
Saint-Hubert suckling pig
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
> view pairingsSea fish
Salmon with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsPoultry
Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsDesserts
Raspberry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsSheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairings