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Desserts
Orange bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsGame animals
Hare pâté with mushroom
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSheep and Goats
Roasted noisettes of lamb
Noisette : small round piece of lean meat.
> view pairingsSheep and Goats
Leg of lamb with Sarlat style potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Freshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsCheeses
Försterkäse
Switzerland. Saint-Gall.
Soft-ripened raw cow's milk cheese with a washed rind with white wine.
Sea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.