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Desserts
Pear diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.
> view pairingsSauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsVeal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMain meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsSea fish
Citrus salmon gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsDesserts
Strawberry and rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsShellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsBeef
Grisons dried beef
Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.
Sea fish
Pickled herring
Herring marinated in vinegar with carrot, lemon, bay leaf, onion, mustard and sometimes served with fresh cream.
> view pairingsSheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsCooked meats
Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Salads
Pasta salad with neapolitan sauce
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairings