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Pizza, Quiche, Tart and Pie
Regina pizza
Pizza with mushroom, ham, mozzarella and tomato sauce.
> view pairingsDesserts
Sugar tart
Belgium. Canada. Quebec. France.
Tart topped with butter, fresh cream and sugar.
The dough varies according to origin (Canada: shortcrust pastry).
Game animals
Venison and sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsShellfish and Seafood
Arcachon european flat oyster Bordeaux style
Gravette : Bassin d'Arcachon oyster.
Bordeaux style : with sausages.
Sheep and Goats
Braised shoulder of lamb
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPoultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsGame animals
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Sauces
Guacamole
Dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
> view pairingsDesserts
Osterlammele
France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.
Cold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsBeef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsDesserts
Bayadere of red fruits and mascarpone mousse
Bayadère: alternating stripes of different colours.
> view pairings