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Beef
Gardianne bull
Beef marinated in red wine before slow cooking on a low heat.
Served with rice.
Shellfish and Seafood
Oysters a l’americaine
Oysters dipped in batter, then in breadcrumbs and fried in lard.
Served hot.
Sea fish
Grilled sea bream with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Strawberry pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with strawberry and icing sugar.
> view pairingsFreshwater fish
Trout with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCold starters
Meze
Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.
Cold starters
Shrimp rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Desserts
Chestnut bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsDesserts
Merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Mushrooms, Vegetables, Pasta and Rice
Provencal eggplant
Eggplant with garlic, onion, parsley, tomato…
> view pairingsFreshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCold starters
Porcini carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsBeef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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