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Sea fish
Blanquette of salmon
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.
Cooked meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Cold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
> view pairingsShellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsPoultry
Fattened chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsPoultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSalads
Caux-style salad
Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.
> view pairingsSheep and Goats
Roast knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairings

