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Mushrooms, Vegetables, Pasta and Rice
Red mullet risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsVeal
Veal tenderloin with vin jaune
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Shellfish and Seafood
Scallops blanquette with Noilly Prat
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.
Noilly Prat : vermouth with notes of chamomile and coriander.
Sea fish
Skate with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
> 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 pairingsCheeses
Délice de Bourgogne
France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Sea fish
Cold salmon mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsDesserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsPoultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCold starters
Beef bread with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsShellfish and Seafood
Bay scallop fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairings