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Desserts
Pièce montée
Traditional dessert served during a communion, a wedding or a festive meal. It usually has an architectural form and significant ornamentation.
> view pairingsShellfish and Seafood
Bay scallop and clams cassolette with curry
Cassolette : individual container for presenting a dish.
> view pairingsVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsPoultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Sea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCooked meats
Small chitterling sausage with white wine
Sausage cooked with white wine and deglazed with cream.
> view pairingsCooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.