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Meal families
Cooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsOthers
Shrimp guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Shellfish and Seafood
Langoustine tartare with oysters
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPizza, Quiche, Tart and Pie
Perigord-style tart with porcini mushrooms and duck gizzards
> view pairingsFreshwater fish
Trout with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsOthers
Chop suey
Chop suey : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts…) bound with a starch-thickened sauce.Usually served with rice, sometimes with noodles.
> view pairingsDesserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsShellfish and Seafood
Tellines with garlic
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Desserts
Mirlitons de Pont-Audemer
France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.
Shellfish and Seafood
Sweet and sour sauce shrimp
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsSheep and Goats
Herb roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Others
Snails cassolette with cream and morel
Cassolette : individual container for presenting a dish.
> view pairingsSauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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