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Desserts
Diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with candied fruit and covered with whipped cream topped with a candied cherry.
> view pairingsPork
Diots with lentils
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsRabbit
Saddle of rabbit with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsShellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsOthers
Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsSea fish
Monkfish bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsCooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsMain meals
Paella valenciana
The ten mandatory ingredients are: carob, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
> view pairingsMain meals
Hamburger
Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.