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Meal families
Sauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
> view pairingsOffal and tripe
Lamb kidneys and red wine
Kidneys pan-fried in oil and braised in wine.
> view pairingsSea fish
Salmon ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsCheeses
Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
Cheeses
Creamy Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Sea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsShellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsVeal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Cheeses
Parmigiano Reggiano
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.
Poultry
Chicken supreme with mushrooms
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Roasted provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.


