Sea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Meal families
Shellfish and Seafood
Crayfish a la nage with lemon sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Lemon Sauce: butter, lemon, cream and mustard.
Sauces
White sauce
Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsOffal and tripe
Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.
Cold starters
Crab rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Sauces
Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsOthers
Lamb and beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsVeal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSheep and Goats
Lamb with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsConsommé and Soup
Gazpacho with green pepper
Gaspacho : soup made of raw vegetables and served cold.
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