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Warm starters
White truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMain meals
Beef cheek and black truffle hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsSheep and Goats
Milk-fed lamb with herbes de Provence
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsSea fish
Grilled darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsVeal
Veal chop with bolognaise sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsPork
Orange pork roast
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsDesserts
Cherry and pistachio crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shakshouka
Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairings