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Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view pairingsShellfish and Seafood
Tellines mariniere with herbs
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
Veal
Roman-style saltimbocca
Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.
> view pairingsDesserts
Mille-feuille
Pastry with three layers of puff pastry, alternating with two layers of pastry cream and coated with icing sugar or fondant.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Endive with Bechamel
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsSea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPoultry
Duck Montmorency
Duck served with a poultry cream sauce and Montmorency cherries.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsBeef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairingsShellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Karnıyarık
Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.
Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.