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Sea fish
Sea bream with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsDesserts
Rose des sables with chocolate milk
Rose des sables : cornflakes coated with chocolate.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsSauces
Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsSheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsVeal
Roast veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsPork
Saint-Hubert suckling pig
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
> view pairingsPoultry
Roasted capon with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsSheep and Goats
Braised lamb chops with rosemary
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairings