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Cheeses
Great hill blue
United States. Massachusetts.
Raw cow's milk rindless blue cheese.
Ripening : 2 months.
Sea fish
Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Goujonnettes of sole with lemon
Goujonnette : small fish fillet cut on the bias.
> view pairingsSea fish
Bourride agathoise
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsOffal and tripe
Veal sweetbreads with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSheep and Goats
Leg of lamb with Sarlat style potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Beef
Beef carpaccio with Parmesan cheese
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsDesserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsPoultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Beef
Beef tenderloin with red wine emulsion
Red wine emulsion: red wine brought to the boil, flambéed, then reduced with veal stock and crème fraîche before being added to butter and whisked.
> view pairingsSea fish
Trout fillets Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairings