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Freshwater fish
Artic char in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Roasted turbot with black truffles and cream sauce.
Cream sauce : béchamel sauce with cream.
> view pairingsMain meals
Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
> view pairingsCold starters
Shrimp tomato
Belgium.
Tomato stuffed with brown shrimp mixed with mayonnaise.
Sauces
Brown butter sauce
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsShellfish and Seafood
Scallops with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsMain meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Beef
Rib steak with hot andalouse sauce
Hot andalouse sauce : tomato velouté with garlic, parsley and sweet pepper.
> view pairingsPork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSheep and Goats
Lamb fricassee with herbs
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Blue-veined cow's milk cheese.
Eggs
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsSea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsCheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 weeks minimum.