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Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view pairingsSea fish
Turbot soufflé with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter. Served hot.
> view pairingsSea fish
Pan seared salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsDesserts
Red velvet cake
United States.
Chocolate layer cake covered with ermine icing, cream cheese frosting or buttercream frosting.
Traditionally served at Christmas or Valentine's Day.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Freshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cooked meats
Duck pâté with porcini
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Mandarin bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSauces
Matelote sauce
Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.
> view pairingsCheeses
Saint-Nectaire fermier
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Soft-ripened raw cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Cheeses
Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.