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Poultry
Duck breast Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Sauces
Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsShellfish and Seafood
Oysters with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsFreshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Sea fish
Sea bass with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Irish porter cheddar
Ireland. County Limerick.
Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.
Poultry
Orange chick
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
Rigotte de Condrieu
France. Rhône-Alpes. Loire.
Soft-ripened raw goat's milk cheese with natural rind annatto colored.