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Meal families
Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon peel.
> view pairingsShellfish and Seafood
Lobster Thermidor
Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsCheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining: at least 4 weeks.
Sauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsDesserts
Gâteau basque with black jam
Basque Country.
Cake filled with black cherry jam.
Cheeses
Brie de Melun
France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.
Sauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsPizza, Quiche, Tart and Pie
Flamiche
France. Picardy.
Puff pastry tart with leeks and cream.
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsCold starters
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 pairings