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Sheep and Goats
Roasted milk fed lamb
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsBeef
Roast beef tenderloin with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsSea fish
Sea bass fillets with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsPoultry
Braised squab
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsFreshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSheep and Goats
Spit roasted kid goat and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with washed rind.
Cheeses
Olivia
France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.
Shellfish and Seafood
Spiny lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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