Cheeses
Brie fermier
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
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Meal families
Eggs
Toupinel egg
Poached egg served in a baked potato and topped with Mornay sauce.
> view pairingsSea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairingsVeal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
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Saint-André
France. Normandy. Orne.
Triple cream cow's milk cheese, soft with white mould rind.
Sea fish
Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Roasted sea bass with gravy
Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.
> view pairingsDesserts
Red fruits in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsPoultry
Duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsGame animals
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsSea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.