Poultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
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Meal families
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
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Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Munster
France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.
Cooked meats
Small chitterling sausage with white wine
Sausage cooked with white wine and deglazed with cream.
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Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Empress rice pudding
Rice pudding with bavarian cream flavored with kirsch and candied fruit.
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Wrangeback
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Sea fish
John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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