Shellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
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Meal families
Veal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
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Raspberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsSea fish
Sea bass fillets a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Pizza, Quiche, Tart and Pie
Salted flan
Flan : beaten eggs with milk and flour, baked.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Crab pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.
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Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Mushrooms, Vegetables, Pasta and Rice
Zucchini provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Salpicon of lobster
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
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Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
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