Search a meal
All dishes:
Meal families
Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Cured Meats
Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
Offal and tripe
Sautéed veal kidney with vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Freshwater fish
Roasted pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Seafish
Sea bream tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Poultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
Poultry
Chich taouk
Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).
Main courses
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.