Search a meal
All dishes:
Meal families
Shellfish and Seafood
Provençal Bay scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Sheep and Goats
Mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Consommés, Broths and Soups
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Salads
Marinated chicken salad
Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…
Hot Starters
Spinach and ricotta pie
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Main courses
Pad thai
Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.