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Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustines risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSheep and Goats
Roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view pairingsMain meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
> view pairingsMain meals
Scallop and shrimp raviole with paprika
Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.
> view pairingsDesserts
Strawberry with chantilly whipped cream
Chantilly cream : whipped cream with sugar.
> view pairingsPoultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsDesserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsDesserts
Puits d’amour
Hollowed round cake in puff pastry or choux pastry stuffed with jam (apricot, raspberry or redcurrant jelly) or custard and topped with caramel or icing sugar.
> view pairings