Search a meal
All dishes:
Meal families
Desserts
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
> view pairingsDesserts
Puits d’amour
Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.
> view pairingsOffal and tripe
Veal kidney with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsDesserts
Pineapple vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsCheeses
Vieux Boulogne
France. Hauts-de-France. Nord. Pas-de-Calais. Boulogne-sur-Mer.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Poultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsBeef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Desserts
Strawberries Cardinal
Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).
> view pairingsEggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
> view pairingsVeal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.