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Veal
Veal grenadine with chanterelle
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Caprice des Dieux
France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsSea fish
Sète-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsSea fish
Roasted turbot with confit shallots and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsDesserts
Walnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsMain meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsCooked meats
Amiens duck pâté
Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.
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