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Main meals
Beef cheek hachis parmentier with black truffle
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsPoultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairingsDesserts
Raspberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsPizza, Quiche, Tart and Pie
Fouace angevine
France. Touraine.
Hot bread roll stuffed with rillettes.
Shellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Bethmale de chèvre
France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.
Cheeses
Olivet
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsShellfish and Seafood
Steamed Bay scallop
Steam or stew : Steaming in a container closed by a lid.
> view pairingsGame birds
Salmi of mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMain meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view pairingsCheeses
Dancing fern
United States. Tennessee.
Semi-hard raw cow's milk cheese.
Ripening : 2 months.