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Desserts
Pear ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).
> view pairingsShellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsPoultry
Duck aiguillette with cherry
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsCheeses
Kanterkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.
Cheeses
Manchego
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Desserts
Passion fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsSheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
> view pairingsSheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsDesserts
Strawberry zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsSea fish
Sea bream tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPoultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.