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Sauces
Mole chicken
Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).
> view pairingsWarm starters
Vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
> view pairingsPoultry
Chicken supreme with morels
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCold starters
Avocado tartare with crab
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsEggs
Toupinel egg
Poached egg served in a baked potato and topped with Mornay sauce.
> view pairingsCheeses
Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Poultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Pavé du Nord jeune
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.