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Shellfish and Seafood
Scallops with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsBeef
Grilled entrecote cooked over vine shoots with porcini Bordeaux style
Porcini Bordeaux style : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsBeef
Orange beef
Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Warm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view pairingsVeal
Piccata milanese
Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.
> view pairingsPoultry
Chicken with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Sheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Roasted saddle of lamb in herbs crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.