Desserts
Mille-feuille
Pastry with three layers of puff pastry, alternating with two layers of pastry cream and coated with icing sugar or fondant.
> view pairingsSearch a meal
All dishes:
Meal families
Beef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Cold starters
Meatloaf with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsCold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsCheeses
Moses Sleeper
United States. California. Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 6 to 12 weeks.
Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
> view pairingsSheep and Goats
Roasted leg of lamb with garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Vegetable curry
Base : eggplant, zucchini, potato ...
> view pairingsDesserts
Pièce montée
Traditional dessert served during a communion, a wedding or a festive meal. It usually has an architectural form and significant ornamentation.
> view pairingsSea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsSea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsBeef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Imokilly Regato
Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.