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Meal families
Cheeses
Brie with black truffles
France. Brie.
Soft-ripened cow's milk cheese with white mould rind, cut in half with slices of black truffle.
Others
Smørrebrød
Denmark.
Slice of rye bread buttered topped with one or more products (sausages, condiments, cheese, fish ...).
Poultry
Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsShellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
> view pairingsPoultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsSea fish
Sea Bream carpaccio with citrus fruits
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsGame birds
Salmi of quails
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsFreshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsDesserts
Christmas pudding
United Kingdom.
Dark-coloured Christmas cake, steamed for a long time with dried fruits, nuts, brown sugar or molasses and often beef kidney fat and flavoured with beer (Porter, Stout), alcohol (Cognac) or citrus juice. Before being served with cognac or flambéed rum.
Shellfish and Seafood
Oysters Rockefeller
Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.
> view pairingsGame animals
Haunch of venison with sauce poivrade
Haunch : leg.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Sauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
> view pairings