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Main meals
Fondue fribourgeoise
Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).
> view pairingsSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Consommé and Soup
Zurrukutuna
Basque Country.
Soup made with cod, peppers and garlic.
Poultry
Blanquette of turkey with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Veal
Veal grenadine with mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairings