Desserts
Berliner doughnut
Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.
> view pairingsSearch a meal
All dishes:
Meal families
Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Desserts
Strawberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
> view pairingsPoultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shakshouka
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usually seasoned with cumin, paprika and harissa.
> view pairingsPoultry
Chicken in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsBeef
Braised oxtail
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsVeal
Braised veal chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPork
Saint-Hubert suckling pig
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
> view pairingsDesserts
Red fruits in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsSauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
> view pairings