Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
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Sauces
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Sea fish
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSea fish
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Sea fish
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Poultry
Pannequet: pancake filled with a salty or sweet preparation.
> view the mealSea fish
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
> view the mealCheeses
United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.
Shellfish and Seafood
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view the mealShellfish and Seafood
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view the mealCheeses
United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.
Cheeses
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cheeses
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.
Sea fish
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
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