Search a meal
All dishes:
Meal families
Salads
Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.
Main courses
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
Cheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Desserts and Sweet Courses
Passion fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Cured Meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Seafish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
Sheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Shellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.