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Cooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Sauces
Black truffle butter
Black truffle butter: butter with black truffle and Cognac.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Endive with Bechamel
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsPoultry
Salmi of guinea fowl with cabbage
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsDesserts
Apricot charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsPork
Cold roast pork with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsShellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Desserts
Devil’s food cake
Chocolate layer cake stuffed with chocolate cream and topped with chocolate icing.
> view pairingsSea fish
Skate with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view pairingsMain meals
Chicken couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view pairingsVeal
Roast veal Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Poultry
Orange chick
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsCheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.