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Meal families
Cooked meats
Andouille
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Sheep and Goats
Lamb noisette and mushrooms
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsConsommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Desserts
Gingerbread charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsShellfish and Seafood
Scallops and black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsCheeses
Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
Game animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsSea fish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsPoultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
> 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
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairings

