Sauces
Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
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All dishes:
Meal families
Sheep and Goats
Noisette of lamb with spices
Noisette : small round piece of lean meat.
> view pairingsSea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Poultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Beef
Tournedos Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Desserts
Angel’s food cake
Type of sponge cake with vanilla served topped with red fruit sauce and strawberry.
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Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
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Lincoln log
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Cheeses
Vieux Lille
France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Mushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Others
Red curry
Thai speciality.
Complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
Beef
Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress