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Appetizers
Poivrade artichokes with olive oil
Raw vegetables soaked with seasoned olive oil.
> view pairingsDesserts
Pomelo pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCooked meats
Lyon-style andouillette sausage
Small chitterling sausage cooked with onions, meat juices deglazed with vinegar.
> view pairingsSauces
Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsConsommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Veal
Wiener Schnitzel with anchovies and capers
Originally the wiener schnitzel contained anchovies and capers.
> view pairingsCheeses
Cave aged marisa
United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.
Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Saffron risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
> view pairingsSauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsVeal
Veal medallion with porcini and potato
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairings