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Warm starters
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Parmigiano Reggiano vecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.
Shellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
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Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Desserts
Almond miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Cherry and pistachio 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 pairingsCooked meats
Andouillette with pommes Pont-Neuf potatoes
Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
Sea fish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Brique du Forez
France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.
Mushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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