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Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsFreshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsBeef
Beef tenderloin with red wine emulsion
Red wine emulsion: red wine brought to the boil, flambéed, then reduced with veal stock and crème fraîche before being added to butter and whisked.
> view pairingsAppetizers
Summer roll
Vietnam.
Shrimp, vegetables, beef meat or pork meat wrapped in rice paper (bánh tráng).
Served cold.
Pizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella and tomato (represents the three colors of the Italian flag).
> view pairingsOthers
Red curry
Thai speciality.
Complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
Cooked 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.
Sea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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