Search a meal
All dishes:
Meal families
Warm starters
Vol-au-vent financiere
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…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
Shellfish and Seafood
Mussels in cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.
Sheep and Goats
Roast shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSheep and Goats
Grilled lamb chops with herbs de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallots and butter.
> view pairingsShellfish and Seafood
Prawns with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairings