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Cheeses
Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Hot Starters
Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Seafish
Pickled herring
Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream
Shellfish and Seafood
Lobster Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Feathered game
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Appetizers and Amuse-bouches
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Poultry
Souvarov-style pigeon wings
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
Sheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.