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Meal families
Sea fish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsVeal
Veal tournedos with forestière sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti bolognese
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsPork
Catalan pork cheek
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Main meals
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
> view pairingsDesserts
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
Cheeses
Stinking bishop
United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.
Offal and tripe
Braised veal sweetbreads with perigourdine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Sea fish
Bordeaux style shad
Bordeaux or Bordelaise style : with shallots, parsley, and red wine.
> view pairingsCooked meats
Oreiller de la Belle Aurore
Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Sea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsSauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairings

