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Meal families
Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsGame birds
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsOthers
Lamb and beef pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Desserts
Floating island
Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.
Mushrooms, Vegetables, Pasta and Rice
Cardoon with bone marrow
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
> view pairingsConsommé and Soup
Watermelon gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
> view pairingsMain meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
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