Search a meal
All dishes:
Meal families
Cheeses
Nakládaný hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.
Beef
Rump steak with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Consommés, Broths and Soups
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Hot Starters
Vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Main courses
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
Cheeses
Serra da Estrela curado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.
Seafish
Red tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Sheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.