Search a meal
All dishes:
Meal families
Sauces
Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsPoultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
Sheep and Goats
Shoulder of lamb in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsDesserts
Almond tuiles
Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.
> view pairingsCheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsBeef
Beef tenderloin with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsBeef
Roasted rib steak with chanterelles
Rib steak : rib of beef with bone attached.
> view pairingsCheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsDesserts
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
> view pairingsSea fish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairings