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Main meals
Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
> view pairingsSea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsPoultry
Braised pigeon
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsDesserts
Tabbouleh with fruits
Fruits : citrus fruit, mango and apple sweetened with orange honey.
> view pairingsCheeses
Pleasant ridge reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 7 to 14 months.
Beef
Grilled Bordeaux style steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsBeef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsSea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPoultry
Roasted capon with black truffle under the skin
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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