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Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Mushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSalads
Waldorf salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
> view pairingsRabbit
Rabbit a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPoultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsVeal
Veal tenderloin with morels
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsDesserts
Red fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Poultry
Duck breast Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.