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Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsSheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Cheeses
Bethmale de chèvre
France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.
Others
Frog legs cassolette
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Grilled sea bass with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsVeal
Spring sautéed veal
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsPoultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairings