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Sea fish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Sea fish
Tuna fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Appetizers
Cod croquettes with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsShellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
> view pairingsGame birds
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Cold starters
Prawn carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Bethmale de chèvre
France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.