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Warm starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsShellfish and Seafood
Langoustines with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsGame animals
Jugged hare Saint-Hubert
Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.
> view pairingsCheeses
Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Cheeses
Clonmore
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.
Cheeses
Estrella La Peral
Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.
Sheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsWarm starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsBeef
Beef tournedos with peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Mushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsCheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Cheeses
Bergues
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.