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Lyon bugnes
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Regional donut variety.
Sheep and Goats
Leg of lamb with garlic cream
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cooked meats
Oreiller de la Belle Aurore
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Others
Lamb and chicken gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsShellfish and Seafood
Bitter-sweet shrimp
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsRabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsFreshwater fish
Fish quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsPoultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsGame animals
Saddle of hare 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 pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsDesserts
Pear diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.
> view pairings