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Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsShellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsMain meals
Corn dog
Canada. United States.
Smoked sausage coated in batter and placed on a stick.
Served with ketchup, mayonnaise or mustard.
Eat hot.
Warm starters
Langoustine raviole with flat leaf parsley
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Sea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsFreshwater fish
Trout with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsDesserts
Florentins
Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallots and butter.
> view pairingsSea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairings