Our food list :

Amourettes : fritters of animals testicules.

Basque Country.

Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Fricandeau : thin slice of veal larded and braised or pan-fried.

Fricandeau : thin slice of veal larded and braised or pan-fried.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Veal cutlet wrapped by bacon or ham and melted cheese.

Two veal escalopes sandwiching bacon or ham and melted cheese.