Search a meal
All dishes:
Meal families
Game animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsCheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
Sea fish
Pickled herring
Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream
> view pairingsSauces
Orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsCheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Desserts
Almond miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsShellfish and Seafood
Langoustine tartare with mango
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPizza, Quiche, Tart and Pie
Munster quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cold starters
Meatloaf with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSea fish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairings