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Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
> view pairingsSheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Chicken with cream sauce and mushrooms
Cream sauce : béchamel sauce with cream.
> view pairingsSheep and Goats
Champvallon style Lamb chop
Champvallon : baked between two layers of potatoes with poultry broth.
> view pairingsRabbit
Saddle of rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsShellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.