Mâconnaise (à la): The expression "à la mâconnaise" applies, in classic cuisine, to preparations of fish cut into sections or lifted in fillets, sometimes treated as matelote always cooked in red wine with fine herbs, and dressed with small glazed to brown baby onions, sautéed mushrooms, croutons and, depending on preparation, with or without crayfish.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.