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Meal families
Consommé and Soup
Vichyssoise
Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.
Sheep and Goats
Leg of lamb with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Braised duckling with turnips
Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cooked meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Beef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsShellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.
> view pairingsCheeses
Roncal
Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.
Main meals
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view pairingsShellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsDesserts
Rose des sables with chocolate milk
Rose des sables : cornflakes covered in chocolate.
> view pairingsVeal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
> view pairings