Cheeses
Camembert affiné au cidre
Camembert bathed for fifteen days in Norman Cider.
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All dishes:
Meal families
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsShellfish and Seafood
Tellines with garlic
Tellines: small clams of Camargue with long flat shell.
> view pairingsSheep and Goats
Roasted milk fed lamb
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsVeal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Poultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsVeal
Piccata milanese
Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.
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