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Poultry
Poultry with Comté sauce
Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.
> view pairingsPoultry
Glazed spring chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Sheep and Goats
Lamb navarin with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
Others
Green curry
Thailand.
Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsDesserts
Tropézienne
France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.
Sheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Desserts
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
> view pairingsGame animals
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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