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Poultry
Orange glazed duck
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Canard laqué avec une sauce à l’orange.
Desserts
Chocolate profiteroles
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCold starters
Provencal aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Anchovies, olives, peppers with tomato and Provencal herbs in jelly.
Pork
Sainte-Menehould style pig foot
Boiled pork feet, cooked gently in water then breadcrumbed and fried.
This allows them to be eaten completely (bones included).
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Poultry
Duck foie gras with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.
Cold starters
Spiny lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Chocolate passion trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsDesserts
Red fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairings