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Desserts
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
Main meals
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairingsPoultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsSheep and Goats
Leg of lamb whith thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Desserts
Pomme d’amour
France.
Apple coated with a hard red caramel and held at the end of a stick.
Sea fish
Darne of monkfish with green peppercorn sauce
Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Sheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsDesserts
Apple strudel
Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.
> view pairingsPoultry
Sautéed duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSauces
Cocktail sauce
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
> view pairingsBeef
Grilled beef with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairings