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Pizza, Quiche, Tart and Pie
Quiche
Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Poultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsAppetizers
Summer roll
Vietnam.
Shrimp, vegetables, beef meat or pork meat wrapped in rice paper (bánh tráng).
Served cold.
Veal
Roast veal Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Warm starters
Seafood vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsWarm starters
Spanakopita
Greece.
Many layers of filo pastry stuffed with spinach and shallot, egg, onion, feta or ricotta.