Sauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
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Meal families
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Mushrooms, Vegetables, Pasta and Rice
Spring vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Salads
Waldorf salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
> view pairingsPoultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Sauces
Maltese sauce
Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.
> view pairingsCheeses
Ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsConsommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Desserts
Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsOffal and tripe
Bordeaux style tricandilles
France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.