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Cheeses
Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Game animals
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsCheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Bouyguette
France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.
Others
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
> view pairingsShellfish and Seafood
Squid in american sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairingsShellfish and Seafood
Sautéed scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsShellfish and Seafood
Langoustines with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsCold starters
Chicken 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
Avocado tartare with crab
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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