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Meal families
Desserts
Strawberry trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsCold starters
Meatloaf
Mixture of minced meat (lamb, beef, pork, veal...) with milk, bread crumbs, onion, egg and spices, cooked in the oven or in a pot and generally rectangular in shape.
Served cold, warm or hot.
Sheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
> view pairingsFreshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Greek grilled chicken
Chicken marinated in lemon with garlic, oregano, parsley…
Served with Tzatziki sauce.
Sea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsPoultry
Peking fattened chicken with sweet spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
Veal
Veal medallion with porcini
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsVeal
Provencal rack of veal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Pear ambassadeur
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).
> view pairingsSheep and Goats
Rack of lamb persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.