Search a meal
All dishes:
Meal families
Game animals
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsSheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsSea fish
Sea bream ceviche with citrus and sesame
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsAppetizers
Hot dog
Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).
> view pairingsSalads
Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.
Desserts
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
> view pairingsShellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Fish tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairings

