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Cooked meats
Lyon-style andouillette sausage
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsBeef
Beef tournedos with green peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Desserts
Caramel pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Shellfish and Seafood
Dog cockle and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsPork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Pork
Peking pork
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
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