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Meal families
Warm starters
Quenelles
Plain quenelle : semolina or flour with butter, eggs, milk and/or water and seasoning.
> view pairingsShellfish and Seafood
Salpicon of seafood
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsSalads
Museau vinaigrette
Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.
> view pairingsWarm starters
Spinach and ricotta quiche
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Fattened chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsBeef
Gardianne bull
Beef marinated in red wine before slow cooking on a low heat.
Served with rice.
Desserts
Baklava
Speciality of the Balkans, Bulgaria, Greece, North Africa, the Middle East, Turkey…
Dessert made of many layers of filo pastry dough separated with melted butter, or oiled dough layered in which there's a mixture of dried fruit (hazelnuts, walnuts or pistachios), sometimes spices (cloves) finely ground and crushed, which is then dipped in a sweet liquid (lemon and sugar water, orange blossom, honey, rose ...).