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Cheeses
Etxegarai
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 3 months minimum.
Main meals
Tablier de sapeur with tartar sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Usually served with steamed potatoes.
Others
Chow mein
Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Serve with stir-fried noodles (Yakisoba).
Sea fish
Grilled sea bass with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsGame birds
Pheasant in chartreuse of vegetables
Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.
Poultry
Bresse chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsFreshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPoultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farcis
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
> view pairingsSea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings