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Shellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsSea fish
Tuna fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Oma
United States. Vermont.
Semi-soft raw cow's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 2-3 months.
Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.
Beef
Grilled Bordeaux style steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsOffal and tripe
Bordeaux style calf liver
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Chocolate pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsBeef
Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress