Sauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
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All dishes:
Meal families
Desserts
Condé apricots
Apricots poached in syrup with vanilla-flavoured rice pudding.
> view pairingsCold starters
Oriental style pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Desserts
Apricot bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsSea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Pear charlotte with caramel custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsCheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.
Cheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Mozzarella di Bufala Campana
Italy. Campania.
Speciality made with buffalo's milk by the pasta filata method.