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Eggs
Eggs mimosa
Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).
> view pairingsPoultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
> view pairingsMain meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsFreshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairingsPoultry
Guinea fowl with paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
> view pairingsPoultry
Roasted duck with sweet spices
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.
> view pairingsCheeses
Timanoix
France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Warm starters
Spinach and ricotta pie
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsSauces
Green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsSheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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