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Poultry
Duck breast Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsPoultry
Duck a l’orange with celery purée
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsDesserts
Strawberry snow
Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.
> view pairingsMain meals
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Game birds
Roasted wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSheep and Goats
Shoulder of lamb in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsShellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsCold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
> view pairings