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Meal families
Shellfish and Seafood
Scallop carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsBeef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.
Shellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsDesserts
Pièce montée
Traditional dessert served during a communion, a wedding or a festive meal. It usually has an architectural form and significant ornamentation.
> view pairingsSheep and Goats
Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPoultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Salads
Frisée-lardon salad
Salad with bacon topped with a poached egg and vinaigrette.
> view pairingsPoultry
Tandoori chicken
Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
> view pairings