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Shellfish and Seafood
Roasted spiny lobster with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsShellfish and Seafood
Crayfish a la nage with a lemon sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.
Poultry
Chicken fricassee with cream sauce
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.
Main meals
Ruthenian pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Cheeses
Pigouille
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Sea fish
Dieppoise-style marinated herring
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
> view pairingsBeef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view pairingsWarm starters
Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsPizza, Quiche, Tart and Pie
Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.