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Meal families
Shellfish and Seafood
Lobster with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
> view pairingsOffal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Main meals
Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
> view pairingsShellfish and Seafood
Scallops fricassee with fresh cream
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsPoultry
Turkey blanquette with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.