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Shellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsSea fish
Grilled sea bass with anise and grilled fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Mussels with garlic and butter stuffing
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsBeef
Beef daube with white grapes
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 pairingsCold starters
Fish in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsShellfish and Seafood
Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
> view pairingsCheeses
Saint-André
France. Normandy. Orne.
Triple cream cow's milk cheese, soft with white mould rind.
Sea fish
Avruga caviar
Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).
> view pairingsBeef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> 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).
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairings