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Meal families
Shellfish and Seafood
Sauteed shrimp with curry and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCold starters
Taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Main meals
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsCheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Shellfish and Seafood
Lobster claw americaine
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsCheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Sauces
Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsSea fish
Roasted sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Pecorino Toscano
Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 20 days minimum.