Search a meal
All dishes:
Meal families
Cheeses
Charolais
France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Pork
Pork fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Ice cream and sorbets
Iced honey-glazed parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
Cured Meats
Grilled andouille
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Freshwater fish
Pike quenelles with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
Desserts and Sweet Courses
Basque cake with black jam
Basque Country.
Cake filled with black cherry jam.
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
Shellfish and Seafood
Lobster salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.