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Meal families
Poultry
Souvarov-style pigeon
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMain meals
Chicken gumbo
United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.
Desserts
Citrus gratin
Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.
> view pairingsCheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Cold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.
Sauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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