Search a meal
All dishes:
Meal families
Cheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Semi-hard pasteurized cow's milk cheese.
Ripening : 5 to 6 months.
Desserts
Passion fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsPoultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Supreme : boneless chicken breast with the flesh from the wings.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
Shellfish and Seafood
Langoustines and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsSauces
Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsPork
Peking knuckle of pork with spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsCheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.
Beef
Tournedos Rossini and mashed potato with black truffle
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Cheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Poultry
Pullet with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsGame birds
Quail fillet with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsBeef
Tournedos Rossini with porcini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.