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Meal families
Veal
Roman-style saltimbocca
Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.
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Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.
Main meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
Sauces
Albufera sauce
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view pairingsWarm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
> view pairingsGame birds
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsSauces
Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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