Search a meal
All dishes:
Meal families
Main courses
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Mushrooms, Vegetables, Pasta and Rice
Wild mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Appetizers and Amuse-bouches
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Beef
Braised beef cheek with mashed potato
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Mushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
Seafish
Provençal style shad
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Hot Starters
Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
Seafish
Sea bass supreme with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Sheep and Goats
Grilled lamb chops with herbes de Provence
Chops served with tomatoes and garlic cooked in oil.
Seafish
Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.