Search a meal
All dishes:
Meal families
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
> view pairingsShellfish and Seafood
Langoustine carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCooked meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Cold starters
Taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Cooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.
Sheep and Goats
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairingsSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsDesserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsSea fish
Sole with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOthers
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsVeal
Veal paupiettes and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsCooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.