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Rabbit
Rabbit fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallots and butter.
> view pairingsDesserts
Cherry merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Freshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsPork
Tonkatsu
Japan.
Breaded and fried pork chop served with shredded cabbage, Worcestershire sauce and karashi. (Chinese mustard).
Dish that is usually accompanied by rice and miso soup.
Shellfish and Seafood
Lobster Newberg
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view pairingsBeef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Raspberry macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsPoultry
Chicken with chasseur sauce
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairings