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Freshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsPoultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCheeses
Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Freshwater fish
Trout with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsSea fish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Pizza, Quiche, Tart and Pie
Munster quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Poultry
Chicken wings with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsFreshwater fish
Supreme of pike-perch with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Poultry
Fattened chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsDesserts
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
> view pairingsSea fish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
> view pairingsPoultry
Chicken supreme with goat cheese
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Braised duck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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