Search a meal
All dishes:
Meal families
Freshwater fish
Pike-perch a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Feathered game
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Pizza, Quiche, Tart, Pie
Tomato quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Offal and tripe
Braised veal sweetbreads with morels
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
Desserts and Sweet Courses
Raspberry bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
Cured Meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.
Shellfish and Seafood
Razor shell with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Cheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.