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Meal families
Poultry
Souvarov pigeon
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetable pannequet with fresh herbs
Pannequet: pancake filled with a salty or sweet preparation.
> view pairingsCold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsPork
Currywurst
Germany. Berlin.
Pork sausage cut into slices and seasoned with curry ketchup.
Served with bread rolls (Brötchen) or with french fries.
Main meals
Mique lotoise
France. Quercy.
A type of bread ball cooked in broth with meat (usually salt pork or ribs and shank, sometimes andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Sea fish
Sole with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsMain meals
Fondue fribourgeoise
Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).
> view pairingsCooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cooked meats
Young partridge terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Poultry
Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsOffal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairings