Search a meal
All dishes:
Meal families
Poultry
Roasted squab à la goutte de sang
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
> view pairingsCheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Cheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Sauces
Maltese sauce
Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.
> view pairingsDesserts
Praline bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsShellfish and Seafood
Lobster with linden butter sauce
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsShellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsDesserts
Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Poultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
> view pairingsCheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Sheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsBeef
Beef carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairings