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Appetizers
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsSea fish
Grilled sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsSauces
Supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsPork
Grilled marinated pork chop
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsDesserts
Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.
Cheeses
Sunset bay
United States. Oregon.
Soft pasteurized goat’s milk cheese with an orange line of paprika in the middle and a natural rind covered with culinary vegetable ash.
Ripening : 3 weeks.