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Meal families
Sea fish
Sole goujonnettes with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Consommé and Soup
Tom yum soup
Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.
Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Sauces
Mushroom sauce
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
> view pairingsCooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.
Cheeses
Checy
France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.
Sheep and Goats
Baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSheep and Goats
Leg of lamb whith thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Freshwater fish
Eel with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsMain meals
Asparagus and langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsBeef
Charolais beef pavé with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsDesserts
Chocolate marquise with caramel sauce
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsFreshwater fish
Roasted pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsVeal
Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.


