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Cold starters
Smoked salmon in aspic with Champagne
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsBeef
Fleischschnacka
France. Alsace.
(Snail meat). Specialty consisting of a stuffing made from cooked meat (usually leftover pot-au-feu) with egg, onion, parsley, pepper and salt rolled in noodle dough before being pan-fried and then poached in broth.
Usually accompanied by roasted potatoes and green salad.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Clam pasta with parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsShellfish and Seafood
Bay scallop in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsAppetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Cheeses
Estrella La Peral
Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.
Poultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Scallops a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsSea fish
Grilled sea bream with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairings