Sea fish
Goujonnettes of sole with rosemary
Goujonnette : small fish fillet cut on the bias.
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Desserts
Poire Belle-Hélène
Pears poached in sugar syrup and served with vanilla ice cream, melted chocolate and crystallized violets.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallots and butter.
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Young Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 3 months.
Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
> view pairingsBeef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
> view pairingsOffal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPoultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsShellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsPoultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsSheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.