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Meal families
Main meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
> view pairingsMain meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
> view pairingsMain meals
Macaronade
France. Occitanie. Hérault. Sète.
Mix of meat or fish with pasta and tomato sauce.
Sauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsVeal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMain meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsDesserts
Raspberry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsShellfish and Seafood
Lobster Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsDesserts
White wine poached pears cassolette
Cassolette : individual container for presenting a dish.
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