Freshwater fish
Gudgeon russian style
Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.
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Meal families
Sea fish
Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Imbrucciata
France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.
Cheeses
Nimble
United States. North Carolina.
Cow and goat's pasteurized milk semi soft cheese with a rind washed with beer.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsVeal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Sea fish
Cotriade
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.
Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine broth, served cold and topped with mayonnaise, truffle, egg white, chervil and tarragon accompanied by tomatoes stuffed with mixed salad.
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Crumbly Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 6 to 8 weeks.
Cheeses
Thomasville tomme
United States. Georgia.
Semi-soft raw cow's milk cheese with natural rind.
Poultry
Chicken with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsBeef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
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Lemon miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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