Meal and wine pairing

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Poultry

Fattened chicken with black truffle

Cheeses

Langres with peach and pear

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Eggs

Scrambled eggs with white truffle

Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.