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Desserts
Cassata
Italy. Sicily. Sponge cake with fruit juices or liqueur stuffed with ricotta cheese and a chocolate or vanilla filling. Covered with a shell of marzipan, usually green, and topped with candied fruit.
> view pairingsBeef
Charolais fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsGame birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSea fish
Roasted John Dory in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsShellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsPizza, Quiche, Tart and Pie
Mushroom quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Desserts
Caramel charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsDesserts
Pineapple charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsBeef
Braised oxtail
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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