All dishes:
Meal families
Consommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Poultry
Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsCheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.
Beef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Rabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Roasted turbot with shallot confit and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsOffal and tripe
Braised veal sweetbreads with Perigourdine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
Offal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Main meals
Spicy fondue
Gruyère cheese fondue with red and green peppers with chili pepper.
> view pairingsDesserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsSheep and Goats
Leg of lamb with tarbais haricot
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Freshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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