Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsSearch a meal
All dishes:
Meal families
Sea fish
Roasted turbot with shallot confit and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsDesserts
Vanilla religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsBeef
Beef braised in red wine
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 pairingsOthers
Lamb and beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsCheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with washed rind.
Cold starters
Scallop shell of seafood
Cold dish with macedonia, seafood, mayonnaise and letttuce.
> view pairingsDesserts
Eggs in snow with raspberry
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame cream) seasoned with garlic, salt and lemon juice. Served with olive oil.
> view pairingsVeal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.