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Shellfish and Seafood
Provencal scallops
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsPoultry
Salmi of pigeon and mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbs, chicken, …)
> view pairingsSheep and Goats
Leg of lamb confit with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Sea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsCheeses
Trifecta
United States. New York.
Soft-ripened pasteurized cow's and sheep’s milk triple-crème cheese with a natural rind washed with saison beer.
Ripening : 2 years.
Sea fish
Monkfish blanquette
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.
Sea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Beef
Braised beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Nimble
United States. North Carolina.
Cow and goat's pasteurized milk semi soft cheese with a rind washed with beer.