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Desserts
Hazelnut bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSheep and Goats
Roasted leg of lamb with spring vegetables
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.
Pizza, Quiche, Tart and Pie
Fouée with goat cheese
France. Touraine.
Hot bread roll stuffed with goat cheese.
Pork
Cold roast pork with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsVeal
Veal chop with bolognaise sauce
Bolognese sauce: meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.
> view pairingsBeef
Beef tenderloin with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsShellfish and Seafood
Steamed mussels
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsShellfish and Seafood
Seared scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsShellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsOthers
Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Pâté gaumais
Belgium.
Pie with pork marinated in wine or vinegar with spices and herbs.
Served hot or cold.
Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.