matelotte
matelote

The tune was subsequently included in Raoul Auger Feuillet's 1706 Recueil de contredanse along with a longways proper dance, La Matelotte, which Feuillet had himself written to go with the tune.

Matelote is made with freshwater fish, vegetables and red wine.

One is the matelote, a traditional Burgundian stew with a red wine sauce.

There are variations on matelote from region to region.

Although mushrooms are often added to a matelote, for this preparation they are tossed with noodles on the side.

Matelote is a generic term for a fish stew that usually includes eel and pike.

I would clean the catch while my mother began sauteeing vegetables to make a base for the matelote, a fish stew.

In the northeast region of Touraine, for example, matelote has prunes in it.

Less interesting was monkfish matelote, the fish softer than we like it and the flat-tasting sauce adding none of the savoriness this style usually has.

That was at La Matelote, the four-star hotel-restaurant, which is currently the town's finest, though other luxury hotels are in the pipeline.

La Matelote is housed in a lovely building comprising two restored town houses on the seafront, overlooking Nausicaa.

You could enjoy an epicurean feast at La Matelote, a splendid 1930s-style hotel boasting one Michelin star.

One of the dishes served with them was a classic matelote, prepared by Ronan Cardorel, who works for Daniel Boulud.

A matelote is a stew in which eel is cooked in a wine sauce with fingerling potatoes, button mushrooms and bacon lardons.

The most fashionable restaurant in town is La Matelote (80 Boulevard Ste.-Beuve; 21.30.17.97).

Alternatively, there's the Hotel Matelote (Haarstraat 11A, www.matelote.be), which accurately describes itself as "a delicious blend of 21st-century luxury and 16th-century architecture".

Fashion isn't everything, of course: La Matelote's seafood was excellent, from the langoustine ravioli to the exquisite monkfish with Parmesan shavings.

Then, dining at Alain Ducasse at the Essex House one night, the menu included a matelote of Thai snapper in red wine.

Garnich famously relinquished his formerly Michelin-starred establishment De Matelote, and Gin Fish now has its own newly minted star.

P Map Didier Garnich knew it was risky closing his seafood restaurant De Matelote and relinquishing its Michelin star.

Matelote is really a meal in itself, but if you want a vegetable on the side, parsleyed baby carrots with a touch of cumin would add a nice element color and flavor.

This matelote is a convenient dish to serve to guests because all but a last-minute reheating of the sauce to finish cooking the fish can be completed up to two hours in advance.

A fine French Burgundy, a pinot noir from Oregon or California, a well-aged Rioja or an elegant Long Island merlot would all be excellent with the matelote.

Another daily feature is called matelote of swordfish, a lusty red-wine-based stew studded with pearl onions, bacon and mushrooms - the braising technique keeps the fillet moist and imbues it with flavor.

There was only one official Escoffier dish, it turned out - white wine matelote, or fish soup, made to a recipe in the "Guide," a copy of which was propped up behind the stove - and it caused Mr. Rinella no end of worry.

And matelote of sole and sea bass - the French term generally refers to a lusty wine-based fish stew - was too dainty and citified for my taste, with the fish, mushrooms and scallions artfully arranged on a flat plate with too little sauce.