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Meal families
Poultry
Supreme of fattened chicken with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Desserts
Apple and rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsShellfish and Seafood
Scallops blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Desserts
Mango miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsVeal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsSheep and Goats
Lamb with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Rost knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsDesserts
Vanilla religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsSea fish
Sea bass with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsBeef
Rib steak with bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsShellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairings