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Beef
Grilled beef tournedos with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsConsommé and Soup
Asparagus velouté
Velouté : soup enriched with fresh cream and egg yolk.
> view pairingsSheep and Goats
Grilled lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsVeal
Roasted rack of veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsCheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Pork
Roasted jambonneau
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Sheep and Goats
Milk-fed lamb with potato gratin and morels
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsFruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsGame birds
Roast young partridge with lingonberries
Young Partridge : under 8 months old.
> view pairingsFreshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Exotic fruit vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairings