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Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Desserts
Vatrushka with vanilla
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Shellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsPoultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsPoultry
Ostrich steak with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsPizza, Quiche, Tart and Pie
Acadian tourtière
Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…
Shellfish and Seafood
Langoustine tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Pineapple carpaccio
Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.
> view pairingsPoultry
Fattened chicken en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsDesserts
Caramel crème renversée
Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.
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