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Meal families
Sheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Orange glazed duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
Pizza, Quiche, Tart and Pie
Seafood quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Main meals
Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
> view pairingsPork
Braised pork shoulder
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Frinault bleu
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.
Veal
Veal grenadine with vin jaune
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Shellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsCheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Offal and tripe
Lamb’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsPoultry
Chicken supreme with morels
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsConsommé and Soup
Vichyssoise
Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.