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Desserts
Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsSheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSea fish
Monkfish with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsPoultry
Duck Montmorency
Duck served with a poultry cream sauce and Montmorency cherries.
> view pairingsSea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSalads
Marinated chicken salad
Chicken marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Cheeses
Fuzzy wheel
United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.
Desserts
Pink Charlotte with red fruit
Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).
> view pairingsOthers
Snails Burgundy style cassolette
Cassolette : individual container for presenting a dish.
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).
Salads
Langoustines salad with orange butter and tarragon
Orange butter : concentrated orange juice mixed with butter and cream.
> view pairingsSauces
Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsCooked meats
Andouillette sausage with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings