Search a meal
All dishes:
Meal families
Feathered game
Grilled wood pigeon à la goutte de sang with porcini raviole
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Poultry
Chicken supreme with black truffle mashed potatoes
Poultry supreme : all the white meat from the breast and wings of poultry.
Beef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Main courses
Ajapsandali
Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.
Poultry
Chicken wings with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Shellfish and Seafood
Scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Furred game
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Sauces
Beurre noisette sauce
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Seafish
Brill with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
Main courses
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Cheeses
Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.