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Meal families
Veal
Veal tenderloin with morel sauce
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Veal
Veal chop casserole
Veal chop with bacon, potato, onion, chicken stock and butter.
> view pairingsDesserts
Quince 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 pairingsPoultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsDesserts
Chocolate Saint-Honoré
Puff or shortcrust pastry coated with choux pastry before baking, then covered with pastry cream and small cream puff topped with caramel around. The center of the cake is filled with whipped cream or chiboust cream (custard mixed with Italian meringue).
> view pairingsPoultry
Stuffed capon with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsMain meals
Mique lotoise
France. Quercy.
A type of bread ball cooked in broth with meat (usually salt pork or ribs and shank, sometimes andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Main meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsBeef
Rib steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsDesserts
Red fruit bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.