Search a meal
All dishes:
Meal families
Salads
Parisian salad
Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.
Poultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Ginger chicken
Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.
Cheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsMain meals
Shrimp dim sum
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
> view pairingsCooked meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Beef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsDesserts
Lemon and mascarpone mousse
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsPoultry
Aiguillette of guinea fowl with poivrade sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.