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Meal families
Desserts
Frangipane
Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsSea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato.…
Like a paella without rice .
Sheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCold starters
Spiny lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsConsommé and Soup
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or slices of bread.
Cheeses
Montboissié du Haut Livradois
France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Cheeses
Aisy cendré
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Desserts
Rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsConsommé and Soup
Lobster gazpacho
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsSauces
Maltese sauce
Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.
> view pairingsShellfish and Seafood
Steamed Bay scallop
Steam or stew : Steaming in a container closed by a lid.
> view pairingsVeal
Veal tournedos with forestiere sauce
Tournedos: slice cut from the end portion of tenderloin.
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
Beef
Roast fillet of beef with porcini mushroom sauce
Porcini sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsCheeses
Le bleu 1924
France.
Blue-veined cheese from pasteurized goat's, sheep's and cow’s milk.
Shellfish and Seafood
Bay scallop blanquette with Noilly Prat
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.
Noilly Prat : vermouth with notes of chamomile and coriander.