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Freshwater fish
Pike quenelles with sauce homardine
Sauce homardine : Lobster bisque with cream.
> view pairingsPoultry
Fattened chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsSea fish
Grilled sole with melted butter
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsCheeses
Parmigiano Reggiano
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.
Desserts
Pineapple zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsMain meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsFreshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Smažený hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsCheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.