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Meal families
Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Warm starters
Vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsMain meals
Sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Cold starters
Smoked salmon and shrimps in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsBeef
Bordeaux style entrecote
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsPizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Offal and tripe
Veal kidneys with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsDesserts
Douillon à la pomme
Francia. Normandy.
Cored apple stuffed with granulated sugar with a teaspoon of Calvados and butter or jam for the children, baked in a shortcrust or puff pastry.
Shellfish and Seafood
Oysters a l’americaine
Oysters dipped in batter, then in breadcrumbs and fried in lard.
Served hot.