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Sea fish
Grilled sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsGame birds
Pheasant in chartreuse of vegetables
Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.
Poultry
Bordeaux style 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 pairingsSea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsSea fish
Salmon quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsBeef
Bœuf à la mode en gelee
A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairingsCooked meats
Amiens duck pâté
Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.
> view pairingsDesserts
Strawberry trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsMain meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
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