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Freshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsFreshwater fish
Trout with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsWarm starters
Spinach and ricotta pie
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsOthers
Snail cassolette with chanterelle
Cassolette : individual container for presenting a dish.
> view pairingsFreshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.
Beef
Braised beef cheek with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed zucchini
Choose to accompany the stuffing ingredients.
> view pairings