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Poultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Warm starters
Spinach and ricotta raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Cold starters
Crab mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsBeef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsMain meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
> view pairingsPork
Sweet and sour pork ribs
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsCold starters
Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsDesserts
Pineapple vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsPork
Roasted jambonneau
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.