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Meal families
Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view pairingsSea fish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Cold starters
Sea bass carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPoultry
Fattened chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsBeef
Roast fillet of beef with porcini mushroom sauce
Porcini sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsSea fish
Provencal tuna
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsCooked meats
Venison 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.
Offal and tripe
Bordeaux style veal kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
> view pairingsSauces
Orange sauce
Orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsFreshwater fish
Zander 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.
Desserts
Panna cotta
Italy.
Dessert made by blending thick cream with egg white and honey and baked in a bain-marie.