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Cheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
> view pairingsShellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsCheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
Sea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsDesserts
Pear, apple and almond crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
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Chocolate macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsSauces
Charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
> view pairingsShellfish and Seafood
Lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Main meals
Vegetable tajine
Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
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