Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
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Meal families
Sea fish
Tuna fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Clothbound Cheddar
Cheddar coated in butter or lard and wrapped in additional layer of cloth.
Ripening : 7 months minimum.
Beef
Provencal beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Tofailles
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
Desserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.
Pork
Braised rouelle of pork with potatoes
Rouelle : a thick slice of meat cut from the hind leg.
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Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSauces
Poivrade sauce
mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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