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Meal families
Offal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Desserts
Banana and raisins crumble with rhum
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsCheeses
Mascarpone
Italy. Lombardy. Lodi.
Buffalo milk or cow's milk cheese rich made from cream, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.
Shellfish and Seafood
Spiny lobster Bellevue
Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.
> view pairingsBeef
Braised beef chuck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Sole with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsPork
Pork fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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