Search a meal
All dishes:
Meal families
Cheeses
Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Cheeses
Beaufort chalet d’alpage
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.
Cheeses
Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
Sheep and Goats
Roasted leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Freshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Sheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Desserts and Sweet Courses
Biscuits roses de Reims charlotte with red berries
Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).
Desserts and Sweet Courses
Kiwi pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.