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Pizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view pairingsShellfish and Seafood
Seafood carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsPork
Mixed vegetables
Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Scallops risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsGame birds
Salmi of young partridge
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
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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 pairingsSheep and Goats
Leg of lamb with juniper berries
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.