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Meal families
Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view pairingsShellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Others
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.
> view pairingsDesserts
Tropézienne
Brioche split in two and filled with a mixture of pastry cream and buttercream and topped with pearl sugar.
> view pairingsPizza, Quiche, Tart and Pie
Quiche
Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Fromage de Herve
Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.
Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Sea fish
Turbot fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsGame birds
Salmi of quails
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsSea fish
Goujonnettes of sole with rosemary
Goujonnette : small fish fillet cut on the bias.
> view pairings