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Cured Meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Sheep and Goats
Herb roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Supreme of fattened chicken with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Poultry
Ginger chicken
Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.
Main courses
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
Sheep and Goats
Leg of lamb with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main courses
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Seafish
Sea bass fillets with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.