Main meals
Potjevleesch
French flemish. Meats of chicken, rabbit, pork and veal, set in jelly or fat and served cold with fries and pickled vegetables.
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Meal families
Desserts
Cherry and pistachio crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsPoultry
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.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Scallops risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Truffade
Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsCold starters
Crab rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Desserts
bavarois with fruits
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsSauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
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Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsCooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsShellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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