Search a meal
All dishes:
Meal families
Main courses
Turbot and oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Shellfish and Seafood
Scallops with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Feathered game
Roasted wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Hot Starters
Spinach and ricotta raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Salads
Langoustines salad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Main courses
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
Cheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Cheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened cheese made from raw sheep's milk with a washed rind.
Ripening : 2 months.
Pork
Diots with crozets
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Sheep and Goats
Braised shoulder of lamb
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cured Meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.