All dishes:
Meal families
Main meals
Vegetarian tartiflette
Dish made with cream, potatoes, cheese and sometimes mushrooms.
> view pairingsCheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Desserts
Fraisier cake
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
> view pairingsSheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Main meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
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Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.
Sheep and Goats
Saddle of lamb in puff pastry
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Braised monkfish with curry sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.
Main meals
Mique lotoise
France. Quercy.
A type of bread ball cooked in broth with meat (usually salt pork or ribs and shank, sometimes andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.