Sauces
Caper sauce
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
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Meal families
Shellfish and Seafood
Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Leg of lamb with sweet spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage using the large intestine of the pig.
Served hot.
Main meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Cheeses
Amablu
United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.
Shellfish and Seafood
Mussels with garlic and butter stuffing
Garlic and parsley butter : butter, garlic and parsley mixed.
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Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Beef
Roast beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Paella
Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.
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