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Desserts
Caramelized pear mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsDesserts
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view pairingsPoultry
Orange glazed duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
Pork
Pork filet mignon with Maroilles sauce
Sauce made with Maroilles cheese and white wine.
> view pairingsSheep and Goats
Salt-crusted lamb with broad beans
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsOffal and tripe
Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view pairingsDesserts
Raspberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsCold starters
Meatloaf with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsDesserts
Paris-Brest
Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.
> view pairings