Search a meal
All dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Mushroom fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Sheep and Goats
Leg of lamb with 40 cloves of garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Livarot
France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.
Cheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Sea fish
Roasted sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Sea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsGame birds
Salmi of pheasant
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsGame animals
Spoon hare with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.