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Veal
Veal Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsBeef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsShellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsBeef
Entrecote 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 pairingsSauces
Poulette sauce
Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.
> view pairingsConsommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Sea fish
Monkfish blanquette with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.