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Meal families
Sheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Main meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsShellfish and Seafood
Marinated octopus
Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Poultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsOthers
Red curry
Thai speciality.
Complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
Desserts
Strawberry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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