Search a meal
All dishes:
Meal families
Cheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Poultry
Fattened chicken in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Mushrooms, Vegetables, Pasta and Rice
Lasagna with cream and morel mushrooms
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Seafish
Sea bass fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Pizza, Quiche, Tart, Pie
Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
Desserts and Sweet Courses
Gâteau de Saint-Genix
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.
Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
Shellfish and Seafood
Bay scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Desserts and Sweet Courses
Twelfth night cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
Cheeses
Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.