Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
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Cooked meats
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Cooked meats
Pork sausage using the large intestine of the pig.
Served cold as first course.
Appetizers
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.
Poultry
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
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Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Game animals
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
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A la royale : long cooked with red wine and Cognac and served boned.
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