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Veal
Braised cushion of veal
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Pavé d’Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Pork
Braised pork leg slice with potatoes
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsPoultry
Chicken supreme with morels
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
Pork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Desserts
Chocolate and red berries charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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