All dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Morels cassolette with fresh cream
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Sole with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCheeses
Tomme de montagne
France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Semi-soft cow's milk cheese.
Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Dry goat cheese.
Beef
Bordeaux style beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Poultry
Turkey supreme with cream sauce
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Consommé and Soup
Garbure
France. Gascony.
Cabbage Soup with vegetables (beans, potatoes, turnips, large peas, onion, garlic, carrot, turnip …) and piece of confit meat (duck, pork, goose giblets, pork shank, ham, sausage ...).
Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.