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Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
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Turkey supreme with cream sauce
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sea fish
Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
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Chicken wings with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Club sandwich
Sandwich of toasted bread often cut into quarters or halves and held together by hors-d'œuvre sticks, sliced with white turkey or chicken, grilled bacon, lettuce, tomato slices and mayonnaise.
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Frangipane
Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
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Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Usually served with steamed potatoes.
Gribiche sauce : sauce tartare (mayonnaise with capers, chives, pickles, and chopped parsley) with chopped hard-boiled egg.
Cheeses
Beaufort old
France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.