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Desserts
Diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with candied fruit and covered with whipped cream topped with a candied cherry.
> view pairingsDesserts
Pineapple zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsShellfish and Seafood
Spiny lobster with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsPoultry
Roasted young guinea fowl with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsGame birds
Quails with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsSheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Desserts
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 pairingsFreshwater fish
Trout with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairings