Sheep and Goats
Noisette of lamb with spices
Noisette : small round piece of lean meat.
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Meal families
Beef
Provencal beef 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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Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
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Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
> view pairingsCold starters
Pike mousse with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsSauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsOffal and tripe
Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and bonito
> view pairingsCheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 4 months minimum.
Cooked meats
Pâté de campagne with black pepper
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Snail cassolette with cream and morel
Cassolette : individual container for presenting a dish.
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