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Cheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Semi-hard, pasteurized cow's milk cheese with deep orange rind and a hole in the middle.
Sheep and Goats
Grilled leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Goujonnettes of sole with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
> view pairingsOffal and tripe
Merguez grillées
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
> view pairingsCheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Sauces
Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsSea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairingsOffal and tripe
Bordeaux style calf liver
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsGame animals
Bordeaux style wild boar fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairings