Search a meal
All dishes:
Meal families
Shellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.
> view pairingsCheeses
Saingorlon
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.
Consommé and Soup
Lobster gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
> view pairingsPoultry
Duck breast Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Scallop risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsMain meals
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Sauces
Green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsDesserts
Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsShellfish and Seafood
Curry sautéed shrimp with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairings