Main meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
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Meal families
Main meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Sea fish
Brill in Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsGame animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
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Noisette of lamb with herbs
Noisette : small round piece of lean meat.
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Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsSea fish
Roasted sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsBeef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cold starters
Crab cocktail
Crab salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsBeef
Bordeaux style pan seared rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Sea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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