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Meal families
Mushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Veal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
Freshwater fish
Russian-style gudgeons
Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.
Mushrooms, Vegetables, Pasta and Rice
Morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Rabbit
Rabbit with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Cheeses
Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Poultry
Guinea fowl salmis with cabbage
Salmis : game or poultry carcass reduction in spiced wine sauce.
Cheeses
Tomme des Pyrénées
France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.