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Veal
Veal paupiettes and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsMushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsShellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsMain meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Desserts
Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
> view pairingsSalads
Mesclun with black truffle
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsCooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Pork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsPizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.
> view pairingsCold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsPork
Pork fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairings