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Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Salads
Mesclun with goat cheese
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
> view pairingsMain meals
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
> view pairingsDesserts
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
> view pairingsSea fish
Fresh anchovies marinated in white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Main meals
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
> view pairingsSea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsPoultry
Peking 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.
> view pairingsFreshwater fish
Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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