Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
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Meal families
Main meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Poultry
Chicken with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Pork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Dancing fern
United States. Tennessee.
Semi-hard raw cow's milk cheese.
Ripening : 2 months.
Desserts
Raspberry zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
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Livarot
France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.
Eggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
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Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.
Sea fish
Marinated anchovies with white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Bethmale de chèvre
France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.
Desserts
Creme Brulee
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
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