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Meal families
Consommé and Soup
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
> view pairingsShellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto alla milanese
Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onion, white wine, flavored and colored with saffron.
> view pairingsCheeses
Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Sea fish
Roast sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsFreshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsWarm starters
Lobster raviole with black truffle cream
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsOthers
Crab rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairingsSea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Pizza, Quiche, Tart and Pie
Flamiche
France. Picardy.
Puff pastry tart with leeks and cream.
Desserts
Raspberry bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSheep and Goats
Roasted noisettes of lamb
Noisette : small round piece of lean meat.
> view pairingsSauces
Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view pairings