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Sea fish
Blanquette of monkfish with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Salads
Caux-style salad
Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.
> view pairingsCheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsDesserts
Pineapple carpaccio
Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.
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