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Beef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsAppetizers
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsWarm starters
Spinach and ricotta tart
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsBeef
Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Cheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Semi-hard, pasteurized cow's milk cheese with deep orange rind and a hole in the middle.
Main meals
Ratatouille
Vegetable stew (eggplant, zucchini, onion, pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.