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Sea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsMain meals
Dim sum shrimp
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
> view pairingsCooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsFreshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsSea fish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
> view pairingsBeef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…