Game animals
Venison fillet with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Desserts
Milk pastilla
Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.
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Wiener Schnitzel with anchovies and capers
Originally the wiener schnitzel contained anchovies and capers.
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Peach zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
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Floating island
Whipped egg whites on sponge cake with custard and usually caramel sauce.
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Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Shellfish and Seafood
Seared bay scallop with cream sauce
Cream sauce : béchamel sauce with cream.
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Bitter-sweet shrimp
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
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Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.
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Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
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