Search a meal
All dishes:
Meal families
Cured Meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Poultry
Blanquette of turkey with almonds
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.
Cheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Cheeses
Grana Padano oltre 16 mesi
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.
Sheep and Goats
Provençal lamb skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Desserts and Sweet Courses
Dark chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
Cheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
Pork
Grilled pig’s trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Seafish
Turbot with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.