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Meal families
Poultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Sheep and Goats
Noisette of lamb and mushrooms
Noisette : small round piece of lean meat.
> view pairingsCold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsPork
Bitter-sweet pork
Chine. Canton.
Dish of pork cut into small square pieces, fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar and sometimes with: pineapple, carrot, chopped onions and/or pepper.
Shellfish and Seafood
Seared bay scallop with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsDesserts
Chocolate and raspberry parfait
Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).
> view pairingsMain meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Cooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairings