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Sheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
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Roasted shoulder of lamb with spices
Pair according to the hotness of the spices.
> view pairingsDesserts
Pear and vanilla crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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Apple Flammkuchen
Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns
> view pairingsCheeses
Queso de Mahón-Menorca curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, brown in color.
Ripening : 5 months minimum.
Desserts
Saint-Honoré
Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Sheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.
Pork
Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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