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Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsCheeses
Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Poultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
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Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
Cheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Cheeses
Pleasant ridge reserve
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 7 to 14 months.
Desserts
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
> view pairingsShellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsSea fish
Turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSheep and Goats
Grilled leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Game birds
Roast wood pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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