Search a meal
All dishes:
Meal families
Cold starters
Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
> view pairingsShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSea fish
Goujonnettes of sole with lemon
Goujonnette : small fish fillet cut on the bias.
> view pairingsCheeses
Lincoln log
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Shellfish and Seafood
Langoustines with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsFreshwater fish
Pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsShellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCooked meats
Game animal pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.