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Cold starters
Fish in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsShellfish and Seafood
Tellines mariniere with thyme
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Poultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Scallops risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Bayadere of red fruits and mascarpone mousse
Bayadère: alternating stripes of different colours.
> view pairingsPoultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsCheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Ice cream and sorbets
Bombe tricolor
Bombe : spherical or semi-spherical shaped ice.
Pistachio, strawberry and vanilla ice creams with meringue.