All dishes:
Meal families
Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSauces
Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsMain meals
Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
> view pairingsSea fish
Provencal hake steak
Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Desserts
Eggs in snow with pink praline
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsCooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsShellfish and Seafood
Marinated octopus
Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Poultry
Casseroled chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...
> view pairings