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Main meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCold starters
Pike mousse with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsCooked meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Sea fish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsDesserts
Chocolate croquembouche
Chocolate-covered profiteroles with pastry cream or vanilla ice cream.
> view pairingsPoultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Chocolate Saint-Honoré
Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Cooked meats
Grilled andouille de Vire
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsIce cream and sorbets
Banana split
Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.
> view pairingsSea fish
Angulas a la bilbaína
Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.
Consommé and Soup
Fish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.