Cheeses
Fourme d’Ambert
France. Auvergne.
Soft-ripened blue-veined cow's milk cheese, with a dry, mould rind.
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Cheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Pork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
> view pairingsSea fish
Sole with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsEggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsBeef
Grilled beef with pommes paillasson and peppercorn sauce
Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Desserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsDesserts
Eggs in snow with pink praline
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsSalads
Mesclun
Salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsMain meals
Tartiflette with Mont d’or
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsSauces
Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
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