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Shellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsShellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsPoultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Freshwater fish
Pike quenelles with sauce homardine
Sauce homardine : Lobster bisque with cream.
> view pairingsSea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Desserts
Damson pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSheep and Goats
Leg of lamb with sweet spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Cold fried chicken with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsVeal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine broth, served cold and topped with mayonnaise, truffle, egg white, chervil and tarragon accompanied by tomatoes stuffed with mixed salad.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairings