Search a meal
All dishes:
Meal families
Sheep and Goats
Provencal sauteed lamb
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsFreshwater fish
Pike quenelles in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Sheep and Goats
Rost knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsCheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.
Main meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
> view pairings