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Warm starters
Pan fried duck foie gras escalope with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsShellfish and Seafood
Lobster with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsDesserts
Red fruit cookie tulip
Cookie tulip : container for dessert (baked dough made with butter, egg white, flour and icing sugar).
> view pairingsShellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSheep and Goats
Noisette of lamb with herbs
Noisette : small round piece of lean meat.
> view pairingsWarm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
Shellfish and Seafood
Tellines mariniere with herbs
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
Cooked meats
Glazed ham
Glazed : spreading a shiny substance, often sweet, before finishing cooking, so that when served, the food has a shiny appearance.
> view pairingsSheep and Goats
Leg of lamb with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.