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Meal families
Warm starters
Quenelles
Plain quenelle : semolina or flour with butter, eggs, milk and/or water and seasoning.
> view pairingsBeef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
> view pairingsDesserts
Frangipane tart
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsCheeses
Acapella
United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Sheep and Goats
Braised Seven hour leg of lamb with sweet potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Sea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Others
Shashlik
Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Skewers of leg of mutton, sometimes beef or pork, marinated and matured in a flavoured vinaigrette.
Salads
Langoustines salad with orange butter and tarragon
Orange butter : concentrated orange juice mixed with butter and cream.
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