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Meal families
Sheep and Goats
Leg of lamb in puff pastry
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Offal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Mushrooms, Vegetables, Pasta and Rice
Endive with Bechamel
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsCheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Shellfish and Seafood
Scallops fricassee with fresh cream
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCold starters
Seafood mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSheep and Goats
Seven-hour lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsDesserts
Exotic fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsFreshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsCheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Cylindrical and blue veined cow's milk cheese.
Desserts
Vatrushka with raisins
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
> view pairingsBeef
Beef cheek daube with red wine and braised endive
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.