Sauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsSauces
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsConsommé and Soup
France. Provence.
Soup with garlic and boiled sage leaves.
Mushrooms, Vegetables, Pasta and Rice
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCooked meats
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Poultry
Satay sauce : coconut milk and peanut butter with garlic, lime and spices (coriander, cumin and fennel).
> view pairingsMain meals
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Desserts
Peaches cooked in wine syrup with toasted almonds.
> view pairingsPoultry
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sea fish
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Cheeses
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Offal and tripe
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Poultry
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairings