Search a meal
All dishes:
Meal families
Desserts
Mille-feuille
Pastry with three layers of puff pastry, alternating with two layers of pastry cream and coated with icing sugar or fondant.
> view pairingsDesserts
Framboisier cake and vanilla sauce
Framboisier : cake based on raspberry with sponge cake and cream.
> view pairingsSea fish
Monkfish in red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsConsommé and Soup
Fish a la nage with saffron
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsShellfish and Seafood
Bay scallop with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Provencal roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
Sheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsSheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairings