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Mushrooms, Vegetables, Pasta and Rice
Morel and horn of plenty fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsSheep and Goats
Rack of lamb with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsDesserts
Macarons
Cupcakes made with two meringue cookies and a cream or ganache between them.
> view pairingsSea fish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Beef
Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPoultry
Souvarov pigeon
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsSea fish
Salmon carpaccio with herbs
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella and tomato (represents the three colors of the Italian flag).
> view pairings