Poultry
Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Meal families
Desserts
Black and red fruits pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
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Provencal wild boar 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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Whippet cookie
Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.
Shellfish and Seafood
Cockles and scallops cassolette
Cassolette : individual container for presenting a dish.
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Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
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Comte vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Sea fish
Sole fillets with mushroom sauce
Mushroom sauce : sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
> view pairingsSea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato.…
Like a paella without rice .
Sea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Cheeses
Timanoix
France. Brittany. Morbihan.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.