Desserts
Peach bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Meal families
Veal
Spring sautéed veal
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsShellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustines risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetable Achaar
Pieces of vegetables (carrot, chayote, lemon, cabbage, green bean, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chilli) then vinegar.
> view pairingsDesserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsMain meals
Wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSea fish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Cheeses
Soumaintrain
France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.
Cooked meats
Pâté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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