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Desserts
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 pairingsCooked meats
Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Game animals
Doe fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairingsBeef
Beef tongue with sauce ravigote
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Squid ink risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsShellfish and Seafood
Spiny lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsRabbit
Rabbit cacciatore
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsBeef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view pairingsCheeses
Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with mould on the rind.