All dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsVeal
Veal tenderloin with mushrooms
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsSea fish
Salmon blanquette
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.
Cheeses
Valençay
France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.
Cooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Game birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsWarm starters
Spinach and ricotta quiche
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairings