Search a meal
All dishes:
Meal families
Shellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.
Desserts and Sweet Courses
Pomme d’amour
France.
Apple coated with a hard red caramel and held at the end of a stick.
Seafish
Pavé of salmon with beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Irish porter cheddar
Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.
Sheep and Goats
Champvallon style lamb chops
Champvallon : baked between two layers of potatoes with poultry broth.
Seafish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Salads
Dressed herring
Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.
Cheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
Sheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Seafish
Salmon tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Poultry
Blanquette of chicken
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.