Search a meal
All dishes:
Meal families
Sauces
Peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsMain meals
Stoemp and sausage
Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).
Sea fish
Halibut fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsPoultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Lobster risotto with saffron
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Cheeses
Cabécou
France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Cheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsDesserts
Sablé
Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsCheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.