Search a meal
All dishes:
Meal families
Desserts
Florentins
Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.
> view pairingsSea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsShellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Langoustines and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsVeal
Veal chop casserole
Veal chop with bacon, potato, onion, chicken stock and butter.
> view pairingsSheep and Goats
Rack of lamb persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Poultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsMain meals
Truffade
Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.
> view pairings