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Poultry
Duck 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 pairingsShellfish and Seafood
Scallops with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
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Shrimp rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Desserts
Cofee merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Cheeses
Saint-Winoc
France. Nord. Pas de Calais.
Soft-ripened raw whole cow's milk cheese with a blond beer-washed rind.
Ripening : 5 to 6 weeks.
Cheeses
Pont-l’Evêque
France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.
Beef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
Desserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsShellfish and Seafood
Lobster Thermidor
Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsDesserts
Frangipane tart
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
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