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Poultry
Duck with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsDesserts
Mandarin bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsDesserts
Tabbouleh with fruits
Fruits : citrus fruit, mango and apple sweetened with orange honey.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Saffron risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
> view pairingsPork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Cooked meats
Rabbit pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Peach trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
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