Sheep and Goats
Provencal lamb skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Meal families
Main meals
Fondue fribourgeoise
Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).
> view pairingsFreshwater fish
Fish quenelles with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsDesserts
Apple and walnut crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSheep and Goats
Lamb daube
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.
> view pairingsCold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsVeal
Veal medallion with chanterelle
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsMain meals
Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Cold starters
Meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
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Lamb and beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsShellfish and Seafood
Seared scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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