Cooked meats
Pâté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
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Meal families
Sea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsPoultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSea fish
Marinated anchovies with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSauces
Mushroom sauce
Sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
> view pairingsSauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsCold starters
Salmon pâté with lemon sauce
Lemon Sauce: butter, lemon, cream and mustard.
> view pairingsBeef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairingsSheep and Goats
Lamb with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsShellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSea fish
Salmon coulibiac
Koulibiac : russian speciality. Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.
> view pairings