Main meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Meal families
Shellfish and Seafood
Lobster Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsVeal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Sea fish
Sea bass fillets whith a creamy sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPork
Diots with lentils
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsShellfish and Seafood
Bay scallop skewers with lemon sauce
Lemon sauce: lemon, olive oil.
> view pairingsBeef
Rib steak with potatoes and thyme
Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Nimble
United States. North Carolina.
Cow and goat's pasteurized milk semi soft cheese with a rind washed with beer.
Beef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsVeal
Veal frikandel
Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
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