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Cooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage using the large intestine of the pig.
Served hot.
Sheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Asparagus with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSheep and Goats
Milk fed lamb with herbs de Provence
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsDesserts
Raspberry bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSauces
Black truffle sauce
Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsMain meals
Chinese hot pot
Stew made with ingredients placed into a pot and cooked at the table.
Dish with thinly sliced meat, leaf vegetables, fish, mushrooms, wontons, egg dumplings, seafood...
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Veal
Veal tournedos with forestiere sauce
Tournedos: slice cut from the end portion of tenderloin.
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.