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Sauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsMain meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Shellfish and Seafood
Seafood carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Bonchester
United Kingdom. Scotland.
Soft-ripened cow's milk cheese with white mould rind.
Main meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairingsSheep and Goats
Provencal lamb skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Whippet
Cake in shape of a sphere made of two meringues welded with chocolate buttercream and covered with chocolate chips.
> view pairingsCold starters
Tuna tataki
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 pairingsCold starters
Scallop shell of seafood
Cold dish with macedonia, seafood, mayonnaise and letttuce.
> view pairingsSauces
Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustines risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Fruit zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairings