Main meals
Dauphiné raviole with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
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Meal families
Veal
Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsConsommé and Soup
Fish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Mushrooms, Vegetables, Pasta and Rice
Vegetable curry
Base : eggplant, zucchini, potato ...
> view pairingsCheeses
Rembrandt extra aged Gouda
Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.
Poultry
Supreme of fattened chicken
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsSauces
Ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
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Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsBeef
Beef daube with carrots
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Foxglove
United States. Indiana.
Pasteurized cow's milk double cream cheese with a washed orange rind.
Ripening : 1 to 3 months.