Sainte-Croix du Mont

Desserts and Sweet Courses

Vanilla mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

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Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine aged 5 to 10 years old.

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Offal and tripe

Veal sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

Prefer a pairing with a wine aged 5 to 10 years old.

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Desserts and Sweet Courses

Walnut pie

Prefer a pairing with a wine aged 5 to 10 years old.

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Desserts and Sweet Courses

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Desserts and Sweet Courses

Walnut tart

Prefer a pairing with a wine aged 5 to 10 years old.

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Desserts and Sweet Courses

Whippet cookie

Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.

Sometimes, you find a fruit jelly between the marshmallow and the biscuit.

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Desserts and Sweet Courses

White and dark chocolate crispy

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Desserts and Sweet Courses

White chocolate and citrus fruit mousse

Prefer a pairing with a young wine.

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Desserts and Sweet Courses

White wine poached pear

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Desserts and Sweet Courses

Yoghurt cake

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Food and wine pairing