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Veal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.
Veal
Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsShellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Spiny lobster Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
> view pairingsCheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Desserts
Raspberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsShellfish and Seafood
Small oysters
Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.


