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Pork
Peking jambonneau with spices
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Offal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsConsommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Shellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsCheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Freshwater fish
Lavaret with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsPoultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsWarm starters
Spinach and ricotta pie
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsWarm starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Veal
Roast milk-fed veal
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairings

