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Shellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Sea fish
Hake with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Turbot soufflé with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter. Served hot.
> view pairingsSea fish
Citrus salmon gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsCheeses
Savaron
France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.
Sea fish
John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCold starters
Sea bass and red tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Asparagus with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> 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 pairingsPizza, Quiche, Tart and Pie
Mushroom quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Desserts
Caramel charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairings