Chablis

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.

Served cold.

Prefer a pairing with a flowery wine.

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Cured Meats

Duck terrine

Served cold or at room temperature.

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Cheeses

Durrus

Ireland. Cork.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 3 to 5 weeks.

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Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 to 3 weeks.

Prefer a pairing with a fruity wine.

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Cheeses

Edam

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk.

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Cheeses

Edam demi-étuvé

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk.

Ripening : 3 to 4 months.

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Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

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Main courses

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

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Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Salads

Endive salad with walnuts and roquefort cheese

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Seafish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.

Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

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Cold starters

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

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Mushrooms, Vegetables, Pasta and Rice

Farci poitevin

France. Nouvelle-Aquitaine. Poitou-Charentes.

Vegetable pâté with bacon, cooked wrapped in cabbage leaves.

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Mushrooms, Vegetables, Pasta and Rice

Farçon

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Sweet and savory dish made with potatoes and dried fruits (prunes, raisins) slowly cooked in a bain-marie in a closed mold lined with strips of bacon.

Dish usually served with a green salad.

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Poultry