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Beef
Grilled entrecote with sauce poivrade
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.
> view pairingsDesserts
Pear zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPoultry
Stuffed goose neck with duck foie gras
Goose foie gras. Served hot with garlic and parsley potato or with a salad.
> view pairingsPoultry
Roasted duck breast with grenailles potatoes
Grenailles: small potatoes (diameter between 18 and 35 millimeters).
> view pairingsCheeses
St Gall Extra mature
Ireland. Cork. Raw cow's milk hard cheese with a washed rind.
Ripening : over 3 months.
Sea fish
Provencal style shad
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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