Search a meal
All dishes:
Meal families
Sea fish
Brill with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsOffal and tripe
Veal sweetbreads with financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
> view pairingsShellfish and Seafood
Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Sea fish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSheep and Goats
Lamb with rosemary and tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Desserts
Chocolate charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Brocciu passu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.
Mushrooms, Vegetables, Pasta and Rice
Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Main meals
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
> view pairings