Search a meal
All dishes:
Meal families
Sea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsOffal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsShellfish and Seafood
Bay scallop fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCooked meats
Small chitterling sausage with red wine
Sausage cooked with red wine and deglazed with cream.
> view pairingsSea fish
Sole fillets with mushroom sauce
Mushroom sauce : sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
> view pairingsPoultry
Duck a l’orange and celery purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsShellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
> view pairingsCheeses
Old Kentucky Tomme
United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.
Sea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsAppetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Rabbit
Saddle of rabbit with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Poultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings