Search a meal
All dishes:
Meal families
Seafish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Poultry
Casseroled chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Furred game
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Cheeses
Tomme de Courchevel
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.
Cheeses
Triple Play Extra Innings
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.
Ripening : 12 months minimum.
Desserts and Sweet Courses
Angel’s food cake
A type of vanilla sponge cake often served covered with red berry coulis and strawberries.
Hot Starters
Lobster raviole with fresh cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.