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Poultry
Duck a l’orange with dauphine potatoes
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsSea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSalads
Waldorf salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSheep and Goats
Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
> view pairingsCheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Sea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Lamb fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Poultry
Squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.