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Cooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Freshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsSea fish
Marinated herring dieppoise
Poached herring in marinade (white wine and vinegar with carrot, celery, onion) with seasoning and herbs.
> view pairingsDesserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Freshwater fish
Gudgeon russian style
Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.
> view pairingsDesserts
Chocolate charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsDesserts
Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
> view pairingsSheep and Goats
Mutton carbonade
Southern France speciality.
Stew with red wine, onions, garlic and meat scraps.
Mushrooms, Vegetables, Pasta and Rice
Lobster risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Pineapple crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairings