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Warm starters
Langoustine raviole with flat leaf parsley
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsSea fish
Sea bream with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsCooked meats
Small chitterling sausage with white wine
Sausage cooked with white wine and deglazed with cream.
> view pairingsSheep and Goats
Roasted rack of lamb with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsCheeses
Roth Private Reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a natural rind.
Ripening : over 6 months.
Sea fish
Coulibiac
Russian speciality.
Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.
Desserts
Florentins
Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.
> view pairingsWarm starters
Lobster raviole with cream
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsCondiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view pairingsPoultry
Squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsSea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Mushrooms, Vegetables, Pasta and Rice
Karnıyarık
Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.