All dishes:
Meal families
Pork
Grilled marinated pork chop
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsSea fish
Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsVeal
Classic blanquette de veau
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.
Shellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Desserts
Caramel charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsMain meals
Chinese hot pot
Stew made with ingredients placed into a pot and cooked at the table.
Dish with thinly sliced meat, leaf vegetables, fish, mushrooms, wontons, egg dumplings, seafood...
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsSea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsBeef
Grilled beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
> view pairingsCheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.