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Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
> view pairingsDesserts
Red velvet cake
United States.
Layered red chocolate cake covered with cream cheese or roux frosting.
Traditionally served at Christmas or Valentine's Day.
Cooked meats
Hare a la royale pâté
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.
Freshwater fish
Fish quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsSea fish
Sea bream carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Warm starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
> view pairingsSea fish
Sea bass fillets whith cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Sea fish
Lutefisk
Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Warm starters
Langoustine raviole with flat leaf parsley
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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