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Meal families
Sea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsCold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.
Sheep and Goats
Lamb with port wine sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsCheeses
Fuzzy wheel
United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.
Sea fish
Grilled sole with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsConsommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Cheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Game animals
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Guacamole with lobster
Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairings