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Game animals
Venison and sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsDesserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.
> view pairingsSea fish
Avruga caviar
Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).
> view pairingsCheeses
Mont Saint-Francis
United States. Indiana.
Raw goat's milk semi-hard cheese with a yellow washed rind.
Desserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsCold starters
Crab mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSea fish
Roasted sea bass with gravy
Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.
> view pairingsCheeses
Dorset
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.