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Meal families
Main meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsMain meals
Three cheese fondue
Fondue made with Beaufort, Comté, and Emmental cheeses.
> view pairingsPoultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
> view pairingsPork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsSheep and Goats
Milk-fed lamb with potato gratin and morels
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsPoultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSea fish
Normandy style sole fillets
Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.
> view pairingsSauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsSea fish
Blanquette of salmon
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.
Offal and tripe
Bordeaux style lamb kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
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