Search a meal
All dishes:
Meal families
Shellfish and Seafood
Bay scallops and clams cassolette with curry
Cassolette : individual container for presenting a dish.
> view pairingsBeef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsSea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsDesserts
Fraisier cake
Cake made with strawberries, sponge cake and cream, usually covered with a layer of marzipan.
> view pairingsMain meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
> view pairingsCooked meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
> view pairingsSea fish
Whole roasted turbot with black truffle juice
Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.
Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsAppetizers
Fish tartare with lemon and herbs bites
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Scallops cassolette with porcini mushrooms
Cassolette : individual container for presenting a dish.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel and horn of plenty fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairings