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Desserts
Chocolate and orange marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsDesserts
Cassata
Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.
Eggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
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Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
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Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.
Sea fish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsBeef
Braised beef cheek with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Desserts
Tulip cookie with red berries
Cookie tulip : dessert shell made from a baked batter of butter, egg white, flour, and icing sugar.
> view pairingsCold starters
Spiny lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCold starters
Salmon tataki with wasabi
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairingsCold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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