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Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
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Red mullet with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Duck a l’orange with dauphine potatoes
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSea fish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Poultry
Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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