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Desserts
Redcurrant pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsOffal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Sheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
> view pairingsPoultry
Bordeaux style duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSalads
Frisée-lardon salad
Salad with bacon topped with a poached egg and vinaigrette.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsCheeses
Bethmale de chèvre
France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.
Main meals
Dim sum shrimp
Dish in small bite-sized or individual portions served in small steamer baskets or on small plates.
> view pairingsDesserts
Chocolate and orange trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsCheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened raw cow's milk cheese with a washed rind wrapped in strips of spruce.
Ripening : 2 months.
Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairings