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Beef
Bœuf à la mode en gelee
A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view pairingsSea fish
Sea bass and white wine sauce with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsShellfish and Seafood
Bay scallop with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsPoultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsSea fish
Provencal style shad
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsShellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…