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Poultry
Chicken wings with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Bordeaux style duck confit
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
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Duck foie gras with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Poultry
Chicken with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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