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Freshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view pairingsDesserts
Raspberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsBeef
Grisons dried beef
Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.
Sauces
Walnut sauce
Walnut sauce : sauce made from chopped walnut kernels mixed with olive oil and liquid crème fraîche, cayenne pepper, salt and vinegar.
> view pairingsPork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsPork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Clam pasta with parsley.
> view pairingsShellfish and Seafood
Cockles and scallops cassolette
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Blackcurrant miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairings