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Shrimp guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
> view pairingsPoultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
> view pairingsCheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Cheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Cheeses
La Bouille
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Desserts
Raspberry ganache
A blend of fresh cream, white chocolate, and raspberry coulis.
> view pairingsDesserts
Berliner doughnut
Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.
> view pairingsDesserts
Chestnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsWarm starters
White truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsPoultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Poultry
Chicken with cream sauce and mushrooms
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Poultry
Supreme of guinea-fowl with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.