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Poultry
Chicken supreme with maitre d’hotel butter
Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Veal
Veal grenadine with chanterelle
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsPoultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Main meals
Asparagus and langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsAppetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsDesserts
Baerewecke
France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Shellfish and Seafood
Scallops in sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsShellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsPoultry
Duck with red curry
Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.
> view pairingsBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsMain meals
Tomato rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Sheep and Goats
Grilled lamb chops with herbes de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairings