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Meal families
Sauces
Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view pairingsShellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPizza, Quiche, Tart and Pie
Smoked salmon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Main meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsFreshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsBeef
Tournedos Rossini and mashed potato with black truffle
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Desserts
Red fruit charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsVeal
Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsGame birds
Roasted mallard with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsSea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Clams risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairings