Mushrooms, Vegetables, Pasta and Rice
Ajapsandali
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Mushrooms, Vegetables, Pasta and Rice
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Cooked meats
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Cooked meats
Pork sausage using the large intestine of the pig.
Served cold as first course.
Cheeses
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Sea fish
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Camembert bathed for several hours in Calvados then covered with breadcrumbs.
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France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Cheeses
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Beef
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Main meals
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
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