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Meal families
Sea fish
Sea bass with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsPoultry
Souvarov pigeon
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsCooked meats
Prosciutto di Parma
Italy. Parma.
Ham from the pork breeds : Duroc or Large White and slaughtered at the age of 9 months.
Ripening : 12 months minimum.
Main meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Freshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsMain meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
> view pairingsShellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsCooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsCheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.