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Meal families
Consommé and Soup
Fish a la nage with saffron
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsAppetizers
Pistade de moules
France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Sheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Desserts
Canelé of Bordeaux
France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.
Sheep and Goats
Saddle of lamb with sweet garlic and basil
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Sauces
Mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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