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Sea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsCheeses
Fleur d’Audresselles
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.
Desserts
Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Main meals
Prawn rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Cheeses
Coutances
France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Desserts
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Main meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Eggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
> view pairingsOthers
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsShellfish and Seafood
Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."