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Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairingsEggs
Eggs in snow
Whipped egg whites served with custard and topped with caramel sauce.
> view pairingsSheep and Goats
Leg of lamb with tarbais haricot
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Saddle of lamb with rosemary
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsCold starters
Crab aspic with herbs
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 pairingsVeal
Roasted veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsSea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsCheeses
Manchego curado
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 to 6 months.
Freshwater fish
Artic char in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Rillettes de Tours
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.
> view pairingsDesserts
Vatrushka with raisins
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
> view pairingsDesserts
Condé apricots
Apricots poached in syrup with vanilla-flavoured rice pudding.
> view pairings