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Shellfish and Seafood
Seared scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsVeal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCold starters
Langoustines with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsShellfish and Seafood
Scallops skewers with lemon sauce
Lemon sauce: lemon, olive oil.
> view pairingsSheep and Goats
Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Charloe
United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsShellfish and Seafood
Spiny lobster Thermidor
Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsCheeses
Dante
United States. Wisconsin.
Soft-ripened pasteurized sheep's milk with a natural rind.
Ripening : 6 months minimum.
Consommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.