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Sheep and Goats
Seven-hour lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsSea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Paris-Brest
Ring-shaped pastry made of choux pastry and a praline flavoured cream with sliced almonds.
> view pairingsSea fish
Shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsShellfish and Seafood
Lobster Thermidor
Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsBeef
Braised beef cheek with mashed potato
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Beef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsGame animals
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Poultry
Spatchcocked chicken with herbs de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsCheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with ash-covered rind.