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Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsDesserts
Pear zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPoultry
Young turkey with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsCooked meats
Game animal pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallots and butter.
> view pairingsSheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.