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Meal families
Mushrooms, Vegetables, Pasta and Rice
Braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Oysters with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsCheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Cold starters
Spiny lobster 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
Berliner doughnut
Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.
> view pairingsSheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsDesserts
Plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
> view pairingsSea fish
Turbot blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Offal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsMain meals
Rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.