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Meal families
Seafish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Desserts and Sweet Courses
Basque cake with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Veal
Veal chop with cream and morels
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Beef
Beef daube and mashed potato with black truffle
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Freshwater fish
Pike-perch fillets with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
Cheeses
Brocciu secu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.
Cured Meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Cheeses
Capri lézéen
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.
Beef
Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Poultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Sauces
Peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Sheep and Goats
Roasted leg of lamb with garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.


