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Desserts
Panna cotta
Italy.
Dessert made by blending thick cream with egg white and honey and baked in a bain-marie.
Veal
Veal medallion with porcini and potato
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsSalads
Mesclun
Salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsPork
Sweet and sour pork spare ribs
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsSheep and Goats
Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsFreshwater fish
Fish quenelles with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsPizza, Quiche, Tart and Pie
Smoked salmon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
> view pairings