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Meal families
Brown sauce
Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.
> view pairingsEggs
Eggs mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsPoultry
Pigeon with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSheep and Goats
Provencal lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Cheeses
St. Malachi
United States. Pennsylvania.
Hard pasteurized cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Sea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsShellfish and Seafood
Razor shell and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsDesserts
Strawberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsDesserts
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
> view pairingsCheeses
Crumbly Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 6 to 8 weeks.
Cheeses
Picodon
France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.
Cheeses
Mascarpone
Italy. Lombardy. Lodi.
Buffalo milk or cow's milk cheese rich made from cream, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.