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Meal families
Game animals
Venison fillet with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCold starters
Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
> view pairingsVeal
Classic blanquette de veau
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.
Mushrooms, Vegetables, Pasta and Rice
Shrimp risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSea fish
Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Main meals
Stoemp and sausage
Belgium.
Stoemp : mashed potatoes with some vegetables (broccoli, onion, cabbage, spinach, peas, leek, carrot) and flavoured spices (bay leaf, thyme).
Game birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsSea fish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Poultry
Duck with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsGame animals
Royal hare
A la royale : long cooked with red wine and Cognac and served boned.
> view pairings