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Desserts
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
> view pairingsSea fish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Desserts
Fruit blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsCheeses
Vendôme bleu
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.
Desserts
Sticky toffee pudding
United Kingdom.
Sponge cake made with brown sugar and finely chopped dates, topped with caramel (brown sugar).
Served with custard, vanilla ice cream or single cream.
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsDesserts
Apple cinnamon turban
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
Desserts
Mango bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCold starters
Provençal 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.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.