119 recipes found
The Motié-Motié fondue is a silky cream that harmoniously melts with the intense character of half Gruyère and the smoothness of Vacherin Fribourgeois, enriched with dry white wine and a subtle touch of cherry brandy.
Succulent pork tenderloin, marinated with whole grain mustard and honey, offering a perfect balance between sweetness and acidity.
Roasted pork tenderloin until achieving a succulent texture, with a touch of black pepper and salt that highlights its delicate flavor.
Oven-baked veal shoulder, tender and juicy, seasoned with salt and ground black pepper, served with crispy sautéed potatoes.
Stewed lentils with a smooth texture, combined with tender salmon that adds a subtle touch of the sea, all together in a complete and comforting dish for 6 people.
Tender meatballs made of pork and beef, cooked with juicy cuttlefish in a rich and flavorful sauce.
A delicate and creamy mille-feuille, with alternating layers of tender buffet potatoes, sweet Golden apples, and soft cheese, rounded off with a gentle touch of crème fraîche.
Mujaddara is a flavorful dish with a base of cooked rice and lentils, topped with caramelized red onions that add a crunchy texture and a sweet touch.
Ferran Adrià's Ossobuco alla Milanese is a traditional Italian dish where the tender meat melds with an aromatic soffritto, enriched with a touch of white wine and made creamy thanks to the fresh gremolata.
Italian pasta alla carbonara, creamy and velvety, made with whole eggs and yolks that meld with the aroma of authentic Italian style.
Italian pasta au gratin with a crispy layer of golden cheese, hiding a smooth interior of al dente pasta for 2 people.
Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.
The Catalan Table
