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Main meals
Beef cheek hachis parmentier with black truffle
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsDesserts
Apple and walnut crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsPoultry
Salmi of guinea fowl
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Zamorano
Spain. Castile and León. Zamora.
Hard ewe's milk cheese pressed and uncooked.
Ripening : 100 days minimum.
Sheep and Goats
Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPork
Marinated pork skewers
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsDesserts
Merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Main meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsPoultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.