Search a meal
All dishes:
Meal families
Main meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view pairingsSea fish
Smoked salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMain meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Pizza, Quiche, Tart and Pie
Mushroom quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Pork
Braised knuckle of pork
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPork
Braised pork shoulder
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPork
Grilled marinated pork chop
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairings