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Meal families
Veal
Grilled veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
> view pairingsOffal and tripe
Bordeaux style lamb kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
> view pairingsCheeses
Pont-l’Evêque
France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.
Veal
Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Desserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
Cheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Eggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
> view pairingsDesserts
Praline bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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