Search a meal
All dishes:
Meal families
Shellfish and Seafood
Scallops cassolette with porcini mushrooms
Cassolette : individual container for presenting a dish.
> view pairingsMain meals
Lobster raviole with Newburg sauce
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Warm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
> view pairingsShellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsCheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.
Veal
Amourettes with morel mushrooms and potatoes
Amourettes : fritters of animals testicules.
> view pairingsBeef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Shellfish and Seafood
Lobster à la parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
> view pairingsMain meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Poultry
Chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsCheeses
Manchego curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.