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Cheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Sea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsDesserts
Peach marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsWarm starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry.
> view pairingsDesserts
Caramel crème renversée
Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.
> view pairingsSheep and Goats
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.
Consommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Sea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsDesserts
Chocolate and orange marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsCheeses
Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
Mushrooms, Vegetables, Pasta and Rice
Bordeaux-style porcini mushrooms
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsPizza, Quiche, Tart and Pie
Apicius pie
Pie with a filling of poultry, honey, and spices.
> view pairingsVeal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairings

