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Appetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsShellfish and Seafood
Lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsCheeses
Le bleu 1924
France.
Blue-veined cheese from pasteurized goat's, sheep's and cow’s milk.
Game birds
Grilled wood pigeon à la goutte de sang with porcini raviole
Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
Ravioles : filled pasta.
Sea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsCold starters
Salmon tataki with wasabi
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
> view pairingsVeal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta cooked with tomato, salted anchovies, garlic, capers, olives and peppers.
> view pairingsSheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Pineapple crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSea fish
Red sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings