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Poultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Game birds
Roast young partridge with lingonberries
Young Partridge : under 8 months old.
> view pairingsGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Veal
Veal grenadine with porcini mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
Shellfish and Seafood
Langoustines with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsShellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Desserts
Black forest cake
Germany.
Traditional German cake (Schwarzwälder Kirschtorte) made of several layers of cocoa sponge cake, flavored with kirsch, filled with cherries in syrup and whipped cream, all covered with whipped cream and chocolate shavings.
Cheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Cheeses
Saint-Albray
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairings