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Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsVeal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsPoultry
Duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsShellfish and Seafood
Cockles and scallops cassolette
Cassolette : individual container for presenting a dish.
> view pairingsBeef
Grilled beef with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsMain meals
Vegetable couscous
Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Desserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.
> view pairingsOffal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with calf's stomach and hoof.
Sauces
Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsSauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsBeef
Braised oxtail
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMushrooms, Vegetables, Pasta and Rice
Braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairings