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Poultry
Supreme of guinea-fowl
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
Coolea with Cumin Seed
Ireland. Cork.
Pasteurized cow's milk cheese.
Ripening : 3 months.
Desserts
Exotic fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsPoultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsSea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsPoultry
Duck with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsPoultry
Peking duck
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsShellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view pairingsCheeses
Valençay
France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.
Sea fish
Halibut fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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