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Poultry
Turkey blanquette with almonds
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.
Desserts
Douillon à la poire
France. Normandy.
Cored pear stuffed with granulated sugar with a teaspoon of Calvados and butter or jam for the children, baked in a shortcrust or puff pastry.
Desserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsPork
Pork cheek a la catalane
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Poultry
Chicken supreme with morel sauce
Supreme : boneless chicken breast with the flesh from the wings.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Veal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCooked meats
Pheasant pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Pineapple charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairings