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Meal families
Poultry
Spatchcocked pigeon
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsOthers
Salmon rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Main meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
> view pairingsShellfish and Seafood
Lobster Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsDesserts
Apple and banana crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsConsommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Cold starters
Tuna tataki
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
> view pairingsSea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairingsCheeses
Banon
France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.