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Cheeses
Saint-André
France. Normandy. Orne.
Triple cream cow's milk cheese, soft with white mould rind.
Sheep and Goats
Saddle of lamb with rosemary
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Goujonnettes of sole with rosemary
Goujonnette : small fish fillet cut on the bias.
> view pairingsDesserts
Vanilla religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsCheeses
Young Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 6 weeks.
Desserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Veal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsPoultry
Duck a l’orange and celery purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsCheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Shellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairings