Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
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Meal families
Desserts
Oeufs au lait and strawberry
Boiled milk poured over eggs beaten in omelette and baked.
> view pairingsPoultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
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Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Chicken with Vallée d’Auge sauce
Calvados sauce (Sauce Vallée d'Auge) : cooking juice deglazed with fresh cream and a dash of Calvados.
> view pairingsCold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsDesserts
Chocolate pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsOffal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPoultry
Spit-roasted squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsBeef
Maultaschen
Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.