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Shellfish and Seafood
Lobster medallion en Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Mushrooms, Vegetables, Pasta and Rice
Steamed potatoes salad with smoked salmon and dill
> view pairingsShellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsFreshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsShellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCooked meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Main meals
Morvandelle pote
Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.
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