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Shellfish and Seafood
Scallops with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsBeef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbs, chicken, …)
> view pairingsShellfish and Seafood
Bay scallop with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsFreshwater fish
Trout with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsDesserts
Alsatian-style blueberry tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairingsCheeses
Valençay
France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.
Mushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairings