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Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairingsShellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Apple crumble with almonds
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsDesserts
Frangipane cake
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsCold starters
Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fish sauerkraut
Sauerkraut with haddock, monkfish and salmon.
> view pairingsVeal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairings