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Desserts
Banana and coconut crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSea fish
Bourride
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.
Poultry
Chicken blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Beef
Tournedos Rossini and mashed potato with black truffle
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Veal
Fricandeau of veal with sorrel sauce
Fricandeau : thinly sliced veal larded and braised.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Cheeses
Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.
Main meals
Cottage cheese pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.