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Meal families
Sheep and Goats
Rack of lamb with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsCold starters
Sea bass and red tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSea fish
Goujonnettes of sole with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
> 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
Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsSea fish
Marinated anchovies with white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSauces
Herb butter sauce
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsCold starters
Young partridge terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Main meals
Koftas
Meatballs (half beef, half lamb) mixed with spices and/or onions and fried in oil.
> view pairingsConsommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Sea fish
Halibut fillets with parsley sauce
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairings