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Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsSea fish
Hake with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Sea fish
Tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsVeal
Veal Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsCheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 2 to 3 weeks.
Cheeses
Gournay
France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.
Sea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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