Beaujolaise (at the) : “à la beaujolaise” is a preparation full classic kitchen involving the Beaujolais wine.
The eggs Beaujolaise are poached eggs in a sauce au Beaujolais and placed with the sauce on the croutons de toast. It's a flat loan full carte du Head Paul Bocuse.
Le hot sausage à la beaujolaise is a recipe made of a sausage à cook served with a sauce au Beaujolais and baker's apples.
Beaujolaise minced meat is a minced de meat de beef cooked in a sauce au Beaujolais and mushrooms of Paris and served with boiled potatoes strewn de parsley finely chopped.
The s Beaujolaise are Burgundy snails simmered in a sauce au Beaujolais and served on croutons or vol-au-vent.
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Pear with wine.