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Desserts
Pineapple miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsSea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPoultry
Souvarov-style pigeon wings
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsSea fish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsRabbit
Saddle of rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
> view pairingsVeal
Veal tournedos with forestière sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsPoultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Duck aiguillette with red wine sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.