Desserts
Apple strudel
Puff pastry stuffed with apple pieces and raisins generally accompanied by cinnamon and served hot with vanilla ice cream, whipped cream, custard, or vanilla sauce.
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Meal families
Main meals
Dauphiné raviole with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsRabbit
Saddle of rabbit with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSheep and Goats
Lamb with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsMain meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
> view pairingsDesserts
Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
> view pairingsSea fish
Hake with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Citeaux
France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.
Warm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.