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Meal families
Beef
Provencal-style estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsShellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsOthers
Red curry
Thai speciality.
Complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
Sauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsCheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Shellfish and Seafood
Scallop carpaccio with dill and basil
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsBeef
Tournedos Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Sheep and Goats
Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsDesserts
Apricot bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsMain meals
Souvlaki
Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) diced and marinated in lemon juice and olive oil with vegetables, herbs (oregano, thyme), pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.