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Shellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPoultry
Pigeon with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsDesserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsOffal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with calf's stomach and hoof.
Sea fish
Sea bream with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCheeses
Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Cooked meats
Lomo embuchado
Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsPoultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Others
Snail cassolette with chanterelle
Cassolette : individual container for presenting a dish.
> view pairings