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Paella
Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.
> view pairingsBeef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsPoultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsOffal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsDesserts
Pear and chocolate 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 pairingsCold starters
Lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCooked meats
Hare a la royale pâté
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsDesserts
Fig pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsShellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsCooked meats
Cold buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairings