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Sea fish
Whole roasted turbot with black truffle juice
Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.
Desserts
Mirlitons de Pont-Audemer
France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.
Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsPork
Rethel boudin blanc
France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Game birds
Roast wood pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsDesserts
Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Pork
Pork leg slice with mojette beans
Leg slice : thick, round slice cut crosswise from the shank.
Mojette beans : white beans from Vendée.
Cheeses
Coulommiers
France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.
Poultry
Duck a l’orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsBeef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Cheeses
Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Mushrooms, Vegetables, Pasta and Rice
Imam bayildi
Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.