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Meal families
Consommé and Soup
Gazpacho with green pepper
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsSauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsPoultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsDesserts
Raspberry ganache
Mixture of fresh cream, white chocolate and raspberry coulis.
> view pairingsCheeses
Montasio fresco
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.
Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 weeks minimum.
Poultry
Chicken with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Beef
Beef pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairings