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Warm starters
Langoustine raviole with saffron
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsBeef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
> view pairingsDesserts
Chocolate cake with coffee custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsVeal
Braised calf’s head
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
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
> view pairingsCheeses
Aisy cendré
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.
Pork
Grilled pig’s trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsWarm starters
Lobster raviole with black truffle cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMain meals
Dim sum shrimp
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
> view pairingsDesserts
Raspberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsShellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
> view pairingsGame animals
Venison fillet with 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 pairingsDesserts
Red berry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairings