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Sea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSauces
Caper sauce
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
> view pairingsCooked meats
Lyon-style andouillette sausage
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
> view pairingsSea fish
Sea bass fillets with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsEggs
Eggs mimosa
Hard boiled egg with the yolk (part) mixed with mayonnaise and herbs before being placed in the white, the rest of the egg yolk crumbled over (like mimosa).
> view pairingsSauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsShellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsPoultry
Chicken blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsCheeses
Picodon
France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Vegetable pannequet with fresh herbs
Pannequet: pancake filled with a salty or sweet preparation.
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