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Mushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsDesserts
Blueberry bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsGame animals
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsShellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsPoultry
Duck a l’orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsMain meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
> view pairingsGame birds
Grilled wood pigeon à la goutte de sang with porcini mushrooms
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsCooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsPork
Ham with wine lees
France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.