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Poultry
Chicken supreme with morel sauce
Supreme : boneless chicken breast with the flesh from the wings.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Sea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Shellfish and Seafood
Langoustines a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsRabbit
Young rabbit terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Shellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsCheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Poultry
Bordeaux style duck confit
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSheep and Goats
Saddle of lamb in salt pastry crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Hare pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairings