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Veal
Veal frikandel
Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairingsSalads
Caesar salad
Romaine lettuce and croutons with egg, garlic, parmesan, lemon juice, olive oil and Worcestershire sauce.
> view pairingsConsommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Shellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsSheep and Goats
Leg of lamb and polenta
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsDesserts
Strawberry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsFreshwater fish
Pike fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Mushroom and cabbage pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.