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Desserts
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 pairingsRabbit
Saddle of rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsMain meals
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view pairingsWarm starters
Vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsFreshwater fish
Trout 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 pairingsCheeses
Aisy cendré
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.
Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsPoultry
Chicken supreme with maitre d’hotel butter
Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Desserts
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Cheeses
Marieke aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.
Cheeses
Smažený hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.