Search a meal
All dishes:
Meal families
Desserts and Sweet Courses
Osterlammele
France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.
Cheeses
Dôme du Poitou cendré
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Rabbit
Young rabbit fillet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
Veal
Veal medallion with porcini mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Feathered game
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Feathered game
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Shellfish and Seafood
Spiny lobster medallion Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
Shellfish and Seafood
Tellines mariniere with thyme
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Pork
Sweet and sour pork
Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.
Salads
Cervelat salad
France. Grand Est. Alsace.
Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.
Can be served with steamed potatoes and hard-boiled eggs.
Sauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.