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Desserts
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.
> view pairingsDesserts
Apple and rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Saint-Florentin
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Sea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsCooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view pairingsCheeses
Brie with black truffles
France. Brie.
Soft-ripened cow's milk cheese with white mould rind, cut in half with slices of black truffle.
Sea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Shellfish and Seafood
Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsSheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Cofee religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsPoultry
Chicken supreme with morel sauce
Supreme : boneless chicken breast with the flesh from the wings.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.