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Desserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.
> view pairingsCheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
Desserts
Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairingsFreshwater fish
Trout aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsGame animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsDesserts
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
Game animals
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSauces
Kerkenaise sauce
Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.
> view pairingsDesserts
Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Beef
Beef tenderloin with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsPoultry
Roasted duckling à la goutte de sang
Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.