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Sea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsVeal
Roman-style saltimbocca
Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.
> view pairingsShellfish and Seafood
Lobster with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view pairingsConsommé and Soup
White gazpacho
Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.
Mushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo with mushrooms
Fetuccine Alfredo : pasta dish consisting of long pasta mixed with butter and parmesan cheese.
> view pairingsCheeses
Caprice des Dieux
France.
Soft-ripened pasteurized cow's milk cheese with rind.
Sheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Squid in american sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairings