Search a meal
All dishes:
Meal families
Rabbit
Rabbit with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsShellfish and Seafood
Oysters a l’americaine
Oysters dipped in batter, then in breadcrumbs and fried in lard.
Served hot.
Offal and tripe
Roasted veal kidneys with horseradish sauce
Horseradish sauce: velouté with grated horseradish.
> view pairingsSea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsGame birds
Pheasant with Perigueux sauce
Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsSauces
Matelote sauce
Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.
> view pairingsDesserts
Cherry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).