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Desserts
Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairingsBeef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsShellfish and Seafood
Scallops breton style
Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.
> view pairingsShellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsOffal and tripe
Veal kidney with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsCheeses
Venus
United States. Washington.
Pressed and uncooked raw goat’s and cow’s milk with a golden yellow cider-washed rind.
Ripening : 10 to 12 months.
Pizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
> view pairingsVeal
Veal grenadine with vin jaune
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Cheeses
Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsDesserts
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairings