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Shellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Mushrooms, Vegetables, Pasta and Rice
Braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Queso de Mahón-Menorca joven
Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk white in color.
Ripening : 21 to 60 days.
Shellfish and Seafood
Bay scallop cassolette with porcini
Cassolette : individual container for presenting a dish.
> view pairingsSheep and Goats
Leg of lamb whith thyme flowers
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Consommé and Soup
Gazpacho with green pepper
Gaspacho : soup made of raw vegetables and served cold.
> 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.