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Game birds
Pheasant with Perigueux sauce
Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto alla milanese
Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onion, white wine, flavored and colored with saffron.
> view pairingsCheeses
Toucy
France. Burgundy. Auxerrois.
Soft goat's milk cheese with a natural rind.
Pork
Pork spare ribs with devil sauce
Devil sauce : reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsShellfish and Seafood
Spider crab and pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Clam pasta with parsley.
> view pairingsDesserts
Chocolate bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsShellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairings