Search a meal
All dishes:
Meal families
Miscellaneous
Lamb and beef pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Consommés, Broths and Soups
Tom yum soup
Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.
Desserts and Sweet Courses
Apricot bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Shellfish and Seafood
Grilled shrimp cocktail
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
Desserts and Sweet Courses
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Seafish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Sheep and Goats
Shoulder of lamb in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Sheep and Goats
Black truffle stuffed saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
Main courses
Polish meat pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.