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Meal families
Veal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with goat cheese
France. Touraine.
Hot bread roll stuffed with goat cheese.
Desserts
Tropézienne
Brioche split in two and filled with a mixture of pastry cream and buttercream and topped with pearl sugar.
> view pairingsShellfish and Seafood
Scallop carpaccio with duck foie gras
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsBeef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsCheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 weeks minimum.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsSheep and Goats
Saddle of lamb with rosemary
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Cod rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sea fish
Bilbao eels
Basque Country.
Dish with elver eels, garlic, olive oil and chili pepper.
Sea fish
Monkfish with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsPoultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsMain meals
Gratin savoyard
Dish based on reblochon with potatoes, bacon and sometimes onion.
> view pairingsCheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 3 months.
Game animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
> view pairings