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Meal families
Poultry
Duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsDesserts
Strawberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsShellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsSheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSheep and Goats
Stew of lamb with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
Shellfish and Seafood
Langoustine carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Coolea Extra Matured
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 18 months.
Main meals
Mushroom fondue
Gruyère cheese fondue with Vacherin fribourgeois cheese and mushrooms.
> view pairingsPizza, Quiche, Tart and Pie
Green asparagus quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.