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Main meals
Beef cheek hachis parmentier with black truffle
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsShellfish and Seafood
Salpicon of seafood
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsPoultry
Turkey cutlet with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsCheeses
Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Cold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCooked meats
Macon-style small andouillette sausage
Small chitterling sausage with shallot, mushroom, white wine and mustard.
> view pairingsPoultry
Duck breast with poached pears and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Manchego curado
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 to 6 months.
Sauces
Sweet and sour sauce
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsSalads
Frisée-lardon salad
Salad with bacon topped with a poached egg and vinaigrette.
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