Poultry
Ostrich tournedos with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Meal families
Shellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Others
Snails Burgundy style
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).
> view pairingsCooked meats
Grilled andouillette sausage skewers with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsSauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
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Strawberry with chantilly whipped cream
Chantilly cream : whipped cream with sugar.
> view pairingsSalads
Mesclun
Salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsPoultry
Pigeon en vessie with cream sauce
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.
Sea fish
Turbot blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Consommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.