Search a meal
All dishes:
Meal families
Beef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view pairingsShellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsCooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Veal
Veal tenderloin with porcini and potato
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsPoultry
Supreme of guinea-fowl
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsVeal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsPoultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Desserts
Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsCheeses
Roncal
Spain. Navarre.
Hard raw ewe's milk cheese in uncooked pressed with a colour ivory white or pale yellow and a blue-grey natural rind.
Ripening : 4 months minimum.
Sea fish
Monkfish blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.