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Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsConsommé and Soup
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or slices of bread.
Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsMain meals
Truffade
Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.
> view pairingsDesserts
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie in short pastry or puff pastry with unpitted plums.
Ice cream and sorbets
Banana split
Ice cream-based dessert made with a banana cut in half lengthwise and three scoops of ice cream (vanilla, chocolate, strawberry in France, three scoops vanilla in Belgium) all of which are topped with hot chocolate sauce and whipped cream.
> view pairingsSalads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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