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Sheep and Goats
Lamb with port wine sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsSheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
> 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.
Beef
Grilled Bordeaux style steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSauces
Cumberland sauce
United Kingdom.
Sauce made from Port wine mixed with redcurrant and mustard jelly, orange zest and spices.
Sea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsShellfish and Seafood
Clam and green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsShellfish and Seafood
Imperial fried shrimp
Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.
> view pairingsSea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsFreshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairings