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Meal families
Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsGame birds
Roasted young partridge with spring vegetables
Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.
Sea fish
Grilled red mullet with an anchovy butter
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsSheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsSea fish
Lox
Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.
> view pairingsPoultry
Duck aiguillette with red wine sauce
Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Appetizers
Pistade de moules
France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of musssels mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.