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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.
Rabbit
Young rabbit fillet with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsShellfish and Seafood
Bay scallop fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Quicke’s traditional cheddar
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsDesserts
Cofee bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Gratte-paille
France. Île-de-France. Seine-et-Marne.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Sea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsConsommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairings