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Desserts
Damson pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsPoultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsBeef
Roast beef with 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 pairingsCheeses
Tomme d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Val d'Abondance.
Semi-hard cow's milk cheese.
Pizza, Quiche, Tart and Pie
Vegetables quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Desserts
Chocolate religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Noisette of lamb and mushrooms
Noisette : small round piece of lean meat.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Poultry
Chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsDesserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Nimble
United States. North Carolina.
Cow and goat's pasteurized milk semi soft cheese with a rind washed with beer.
Sauces
Maltese sauce
Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.
> view pairings