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Desserts
Frangipane
Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsSea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Salmon quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsSheep and Goats
Seven hour leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Eggs
Quail eggs with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsFreshwater fish
Trout with smoked bacon
Trout accompanied by smoked bacon and seasoned with persillade.
> view pairingsSea fish
Curled fried whiting
Fried whiting with mayonnaise made with a hard boiled egg.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsCheeses
Brie fermier
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Pork
Tonkatsu
Japan.
Breaded and fried pork chop served with shredded cabbage, Worcestershire sauce and karashi. (Chinese mustard).
Dish that is usually accompanied by rice and miso soup.
Shellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsDesserts
Vanilla religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairings