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Meal families
Rabbit
Rabbit with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsPoultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
> view pairingsBeef
Rib steak with potatoes and thyme
Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.
> view pairingsDesserts
Chocolate profiteroles
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsCold starters
Duck foie gras in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsFreshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsOthers
Chop suey
Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Usually served with rice.
Cheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Semi-hard cow's milk cheese covered with a thick layer of grape pomace.
Desserts
Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsIce cream and sorbets
Banana split
Ice cream-based dessert made with a banana cut in half lengthwise and three scoops of ice cream (vanilla, chocolate, strawberry in France, three scoops vanilla in Belgium) all of which are topped with hot chocolate sauce and whipped cream.
> view pairingsConsommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Appetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Cheeses
Shropshire blue
United Kingdom.
Blue unpasteurised cow's milk cheese and orange in color.