Sheep and Goats
Herb roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
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Meal families
Veal
Veal tenderloin with chanterelle
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsPork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsWarm starters
Seafood vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsShellfish and Seafood
Clam and green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsDesserts
Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Timanoix
France. Brittany. Morbihan.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Shellfish and Seafood
Tellines with garlic
Tellines: small clams of Camargue with long flat shell.
> view pairingsDesserts
Kouign amann
France. Brittany. Douarnenez.
Crispy cake made with bread dough containing butter and sugar folded in layers, like puff pastry but with fewer layers.
Eat hot or warm.