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Sea fish
Brill with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsDesserts
Raspberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsIce cream and sorbets
Banana split
Ice cream-based dessert made with a banana cut in half lengthwise and three scoops of ice cream (vanilla, chocolate, strawberry in France, three scoops vanilla in Belgium) all of which are topped with hot chocolate sauce and whipped cream.
> view pairingsMain meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sea fish
John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCold starters
Spiny lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsMain meals
Chinese hot pot
Stew made with ingredients placed into a pot and cooked at the table.
Dish with thinly sliced meat, leaf vegetables, fish, mushrooms, wontons, egg dumplings, seafood...
Cheeses
Curé nantais
France. Pays de la Loire. Loire-Atlantique.
Soft-ripened raw cow's milk cheese.
Cheeses
Tomme de Camargue
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Camargue.
Fresh cheese from sheep's milk flavored with powder thyme and bay leaves.
Cold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairings