Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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Pork sausage using the small intestine of the pig.
Served hot.
Cooked meats
Sausage cooked with white wine, butter and shallot.
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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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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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Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view the mealCheeses
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealConsommé and Soup
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Beef
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. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Cooked meats
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Cold starters
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.
Cold starters
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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