Search a meal
All dishes:
Meal families
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Eggs in snow with pink pralines
Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Scallop risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsBeef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsGame birds
Larded quail
To lard : to insert small pieces of bacon or cured ham into meat.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.
Cooked meats
Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
Rabbit
Rabbit cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsBeef
Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Main meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsShellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairings