Search a meal
All dishes:
Meal families
Sheep and Goats
Leg of lamb and polenta
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Hot Starters
Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Beef
Beef daube with black olives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Desserts and Sweet Courses
Almond tuiles
Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.
Salads
Marinated chicken salad
Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…
Desserts and Sweet Courses
Strawberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Poultry
Blanquette of chicken
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Desserts and Sweet Courses
Chocolate and Griottines twelfth night cake
Griottines : cherries macerated in a kirsch liqueur.
Shellfish and Seafood
Sautéed bay scallops with cream sauce
Cream sauce : béchamel sauce with cream.
Sauces
Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Furred game
Haunch of venison with poivrade sauce
Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.