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Offal and tripe
Braised veal sweetbreads
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
Desserts
Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
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Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
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Cold salmon mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsDesserts
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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