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Poultry
Chicken blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Eggs
Eggs mimosa
Hard boiled egg with the yolk (part) mixed with mayonnaise and herbs before being placed in the white, the rest of the egg yolk crumbled over (like mimosa).
> view pairingsCheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft goat's milk cheese with a natural rind.
Veal
Rouelle of veal with cider
Rouelle : a thick slice of meat cut from the hind leg.
> view pairingsVeal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo
Italy. United States.
Pasta dish consisting of long pasta mixed with butter and parmesan cheese.
Sheep and Goats
Baron of lamb with porcini
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsPork
Pork shoulder with diable sauce
France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Sea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings