Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Meal families
Desserts
Paris-Brest
Ring-shaped pastry made of choux pastry and a praline flavoured cream with sliced almonds.
> view pairingsCooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Warm starters
Spinach and ricotta ravioli
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsPizza, Quiche, Tart and Pie
Mushroom quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Veal
Veal medallion with morel sauce
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Mushrooms, Vegetables, Pasta and Rice
Porcini Bordeaux style
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsShellfish and Seafood
Cockles and scallops cassolette
Cassolette : individual container for presenting a dish.
> view pairingsAppetizers
Radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsDesserts
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.