Search a meal
All dishes:
Meal families
Sea fish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsFreshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsCooked meats
Ham hock
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Cooked meats
Andouille de Guémené
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Sea fish
Sautéed darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsMain meals
Galette saucisse
France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.
Shellfish and Seafood
Oysters a l’américaine
Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.
Desserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsPoultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairingsMain meals
Vegetarian Tartiflette
Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.
> view pairingsVeal
Provençal veal chop
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings