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Chicken gumbo
United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.
Sea fish
Sole with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsSea fish
Salmon carpaccio with herbs
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
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Cod with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
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Clothbound Cheddar
Cheddar coated in butter or lard and wrapped in additional layer of cloth.
Ripening : 7 months minimum.
Sea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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St Gall Extra mature
Ireland. Cork. Raw cow's milk hard cheese with a washed rind.
Ripening : over 3 months.
Freshwater fish
Trout with smoked bacon
Trout accompanied by smoked bacon and seasoned with persillade.
> view pairingsDesserts
Raspberry ganache
Mixture of fresh cream, white chocolate and raspberry coulis.
> view pairingsSea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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