Beef
Braised beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSearch a meal
All dishes:
Meal families
Offal and tripe
Lamb brain with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view pairingsSea fish
Citrus salmon gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsEggs
Eggs in snow
Whipped egg whites served with custard and topped with caramel sauce.
> view pairingsDesserts
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
Desserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsPoultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPoultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsAppetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.