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Sea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPoultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Sheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
> view pairingsSheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.
Sea fish
Steamed John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Torta del Casar
Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.
Mushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
> view pairingsDesserts
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Freshwater fish
Pike-perch fillets with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsDesserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.
> view pairingsOffal and tripe
Lamb kidneys with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsDesserts
Mirabelle crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsPoultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairings

