Search a meal
All dishes:
Meal families
Freshwater fish
Lavaret with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Poultry
Chicken tikka masala
Pieces of chicken marinated in spices and yogurt and baked in the oven.
Desserts and Sweet Courses
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
Offal and tripe
Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Seafish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
Desserts and Sweet Courses
Frozen zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Shellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
Desserts and Sweet Courses
Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Seafish
Turbot fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Mushrooms, Vegetables, Pasta and Rice
Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Pizza, Quiche, Tart, Pie
Fouée with goat cheese
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 goat cheese.