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Meal families
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPoultry
Casseroled chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsSea fish
Sole with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPork
Tandoori pork tenderloin
Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
> view pairingsCheeses
Berkswell
United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.
Shellfish and Seafood
Spiny lobster Bellevue
Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.
> view pairingsPizza, Quiche, Tart and Pie
Leek quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Desserts
Douillon à la poire
France. Normandy.
Cored pear stuffed with granulated sugar with a teaspoon of Calvados and butter or jam for the children, baked in a shortcrust or puff pastry.
Sauces
Poulette sauce
Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.
> view pairingsSalads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
> view pairingsShellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairings