Main meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
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Cheeses
Andazul
Spain. Andalusia.
Blue-veined pasteurized goat's milk cheese.
Ripening : 3 to 4 months.
Poultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Roasted leg of lamb with thyme and black olives
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Duck foie gras with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Mussels remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spring vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Sheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Scallop sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
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Beef braised in red wine
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Mushrooms, Vegetables, Pasta and Rice
Vegetable Achaar
Pieces of vegetables (carrot, chayote, lemon, cabbage, green bean, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chilli) then vinegar.
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Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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