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Main meals
Tartiflette with Mont d’or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairingsSauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
> view pairingsPork
Pork filet mignon with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairingsAppetizers
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.
Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsPoultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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