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Meal families
Shellfish and Seafood
Bay scallop with braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsFreshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsSauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsMain meals
Reblochonnade
Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.
> view pairingsVeal
Blanquette de veau with mushrooms
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.
Cold starters
Crab aspic with herbs
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Mango bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Veal
Veal tenderloin with morels
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsFreshwater fish
Pike-perch fillets with cream
Cream sauce : béchamel sauce with cream.
> view pairingsSheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairings