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Meal families
Mushrooms, Vegetables, Pasta and Rice
White asparagus with cream vinaigrette sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsDesserts
Pineapple crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sea fish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsOffal and tripe
Lamb’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsMain meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsBeef
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsOffal and tripe
Sautéed veal kidney with vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsCheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.
Sea fish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.