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Pizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsBeef
Provencal-style estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsMain meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsGame animals
Saddle of hare a la royale
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsSea fish
Goujonnettes of sole with rosemary
Goujonnette : small fish fillet cut on the bias.
> view pairingsSea fish
Slab of salmon with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsDesserts
Raspberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsGame birds
Roasted young partridge with cranberries
Young Partridge : under 8 months old.
> view pairingsCheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.
Desserts
Apricot bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsWarm starters
Langoustine raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairings