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Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Sheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Desserts
Walnut macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
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Savaron
France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.
Poultry
Bordeaux style duck 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.
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Braised Seven hour leg of lamb with sweet potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Cheeses
Grana Padano Riserva
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : over 20 months.
Game birds
Roasted young partridge with porcini
Young Partridge : under 8 months old.
> view pairingsDesserts
Profiteroles
Small pastry puffs with custard or vanilla ice cream often accompanied with whipped cream.
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Sole fillets in Normandy style
Sole fillets and sauce based on fresh cream with cider, mushrooms, shrimps and mussels.
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Grilled red mullet in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsGame animals
Venison fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
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