Main meals
Tablier de sapeur with tartar sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Usually served with steamed potatoes.
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Meal families
Desserts
Mille-feuille
Pastry with three layers of puff pastry, alternating with two layers of pastry cream and coated with icing sugar or fondant.
> view pairingsBeef
Tournedos Rossini with porcini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Beef
Gardianne bull
Beef marinated in red wine before slow cooking on a low heat.
Served with rice.
Pizza, Quiche, Tart and Pie
Munster quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Main meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsDesserts
Raspberry bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
> view pairingsSheep and Goats
Leg of lamb with garlic cream
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.