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Beef
Braised beef cheek with mashed potato
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Chicken with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsOffal and tripe
Sauteed veal kidneys with vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsCheeses
Provolone dolce
Italy. Lombardy.
Semi-soft cow's milk cheese with veal rennet.
Freshwater fish
Trout au bleu with hollandaise sauce
Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
> view pairingsDesserts
Vanilla religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairings