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Poultry
Chicken supreme with black truffle mashed potatoes
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsShellfish and Seafood
Lobster turban civet with spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Beef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSalads
Mesclun
Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
> view pairingsBeef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsCheeses
Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsVeal
Wiener Schnitzel with anchovies and capers
Originally the wiener schnitzel contained anchovies and capers.
> view pairingsPork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsPoultry
Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Mandarin bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSea fish
Sea bass tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsFreshwater fish
Fish quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairings