Sauces
Poulette sauce
Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.
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Meal families
Desserts
bavarois with fruits
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsShellfish and Seafood
Lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsSheep and Goats
Milk fed lamb with thyme
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
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Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsVeal
Veal tenderloin with morels
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
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Seafood mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsBeef
Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Cheeses
Munster
France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.
Mushrooms, Vegetables, Pasta and Rice
Shakshouka
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usually seasoned with cumin, paprika and harissa.
> view pairingsOffal and tripe
Veal kidneys with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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