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Meal families
Sea fish
Sea bream with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsWarm starters
Vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsShellfish and Seafood
Bay scallop with garlic butter
Garlic butter : butter with garlic.
> view pairingsMain meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
> view pairingsSheep and Goats
Milk fed lamb with wild mushrooms
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsPoultry
Ostrich tournedos with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsCheeses
Rigotte de Condrieu
France. Rhône-Alpes. Loire.
Soft-ripened raw goat's milk cheese with natural rind.
Desserts
Blackcurrant miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsSheep and Goats
Roasted leg of lamb with spring vegetables
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Romans
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Cold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsCheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.