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Sheep and Goats
Provençal lamb skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsEggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
> view pairingsDesserts
Lemon and mascarpone mousse
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.
Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cooked meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Sheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsShellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
> view pairingsShellfish and Seafood
Moules marinière served cold
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsCheeses
Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.