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Freshwater fish
Pike quenelles with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsFreshwater fish
Roast pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsOffal and tripe
Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsOffal and tripe
Veal kidneys with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsShellfish and Seafood
Seared scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
Délice de Bourgogne
France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Poultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Saint-Winoc
France. Nord. Pas de Calais.
Soft-ripened raw whole cow's milk cheese with a blond beer-washed rind.
Ripening : 5 to 6 weeks.
Poultry
Fattened chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairings