Sheep and Goats
Milk fed lamb with thyme
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
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Meal families
Shellfish and Seafood
Spiny lobster Bellevue
Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.
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Chicken with chasseur sauce
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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Roasted veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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Souvarov fattened chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
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Oriental style pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Pork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Pizza, Quiche, Tart and Pie
Seafood quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Desserts
Peach crumble
United Kingdom. United States.
Fruit poured into a baking dish or in form of dumpling and covered wit a batter or a biscuit before cooking.
Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.
Poultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Shellfish and Seafood
Scallops a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Bay scallop risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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