All dishes:
Meal families
Poultry
Roasted capon with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsSheep and Goats
Grilled leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Spider crab and pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.
> view pairingsVeal
Rack of veal and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsGame birds
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
> view pairingsSea fish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
> view pairingsSea fish
Roasted sea bass with gravy
Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.
> view pairings