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Sauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
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Black truffle butter
Black truffle butter : butter with black truffle and Cognac.
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Strawberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.
Sea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.
Desserts
Poirat du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).
Cheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.
Mushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsPoultry
Guinea fowl salmis with cabbage
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
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Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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