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Sauces
Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Venus
United States. Washington.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with cider.
Ripening : 10 to 12 months.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.
Desserts
Pomme d’amour
France.
Apple coated in a hard red caramel and held on the end of a stick.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairingsSheep and Goats
Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Cheeses
Lamb chopper
United States. California.
Semi-soft pasteurized cow's milk cheese wrapped in wax.
Ripening : 3 to 6 months.
Pork
Currywurst
Germany. Berlin.
Pork sausage cut into slices and seasoned with curry ketchup.
Served with bread rolls (Brötchen) or with french fries.
Sheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsPizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairings