Sheep and Goats
Champvallon style Lamb cutlets
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Desserts
Peach bavarian
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsOffal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Poultry
Salmi of pigeon and mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Salpicon of seafood
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
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Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
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Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Sea fish
Sea Bream carpaccio with citrus fruits
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
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Provencal mutton daube
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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