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Cheeses
Camembert affiné au cidre
Camembert bathed for fifteen days in Norman Cider.
> view pairingsShellfish and Seafood
Cold moules mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsDesserts
Savarin with whipped cream
Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.
Cheeses
Andazul
Spain. Andalusia.
Blue-veined pasteurized goat's milk cheese.
Ripening : 3 to 4 months.
Sauces
White sauce
Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsSheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : baked potatoes with onions in broth.