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Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsSauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsShellfish and Seafood
Spiny lobster Bellevue
Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.
> view pairingsCheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Cooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsSea fish
Sea bass and white wine sauce with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Guacamole with prawn
Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
> view pairingsOthers
Snail cassolette with chanterelle
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Chocolate and raspberry parfait
Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).
> view pairings