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Meal families
Veal
Veal rump steack with morel mushrooms and a cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Scallops cassolette with porcini mushrooms
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Flemish waffle
Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.
> view pairingsBeef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCooked meats
Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
Poultry
Roasted poultry with mushrooms
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
> view pairingsCooked meats
Grilled andouillette with shallots skewers
Andouillette cooked with dry white wine, butter, and shallots.
> view pairingsSea fish
Sea bass and smoked salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsBeef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsSea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Cheeses
Coolea with cumin seed
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.
Main meals
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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