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Veal
Veal Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsMain meals
Provencal tuna gratin
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Milk pastilla
Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.
> view pairingsOffal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Pork
Pork gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsFreshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth cooked with rice and one or more ingredients.
> view pairingsVeal
Spring sautéed veal
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsMain meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
> view pairingsFreshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSauces
Walnut sauce
Walnut sauce : sauce made from chopped walnut kernels mixed with olive oil and liquid crème fraîche, cayenne pepper, salt and vinegar.
> view pairingsCold starters
Italian style melon
Melon slices coat with Parma ham.
Match the saltiness of the ham according to the sweetness of the melon.